5 comments about Biggest Loser Family Cookbook: Budget-Friendly Meals Your Whole Family Will Love.

1. recipes are really simple & my family has liked almost everything we've tried so far.



2. I never received the product. I received an empty envelope with no product inside. A bit dissapointed.



3. The title says it all..FAMILY COOKBOOK...BUDGET-FRIENDLY...the recipes are very easy to prepare and don't call for alot of items not usually found in the home. My husband, who is a "meat and potatoes" man has found all of the recipies quite tasty. Most dinner recipes make a meal for 4, sometimes 6, but they are easy to cut in half. I ordered another one of these books to give to my cousin and she is as pleased as I am! The strawberry-lime smoothie recipe is worth the purchase of the book alone! I am very, very pleased with my purchase! If you have decided to get on the right track and eat healthy, this is the book to buy!



4. great cookbook. took a very long tome to get my purchase, would definately recomend the cookbook to each and everyone just not the seller



5. I love this cookbook. Me and my husband thought we would try this to lose weight and we have each lost 7 lbs in 3 week so far. I think the recipes are delicious and not very had to make. The ingrediants can get a bit expensive but once you have all the spices stocked up are fine. I have made quite a few of the recipes so far and loved everyone so far. I do not think we will ever go back to eating the way we did before. I am reading a lot of lables on food now. I plan to start exercising soon(which I dispise) but my husband loves to exercise and even does P90X but he had reached that wall and could lose no more weight. This new way of cooking and eating did the trick. I would recommend this cookbook for anyone who wants to lose weight. I have tried lost of my life to lose weight and nothing worked even exercise but this did the trick.

5 comments about How to Cook Everything (Completely Revised 10th Anniversary Edition), Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food.

1. Great basic cookbook. Contains recipes, but focus is on expanding basic recipes. Will be a part of my library for years.



2. Best cookbook ever. Everything I've cooked has been great. My whole extended family has copies and loves it!



3. This is a great book. I bought it for Christmas for my girlfriend and she uses it weekly. I have not had a bad experience with anything that has come out of this book yet. Highly recommended!



4. 30+ years in the foodservice industry. this is by far one of the most complete cookbooks available.
   as the father of 5 children, i have given all 5 households this as a present.



5. This is a great book and I gave it five stars HOWEVER it is not the book I needed; it is huge and very complete and would be a perfect first cookbook. I went back and got several of his smaller, more specific book and that is what I needed. Perhaps the picure or description should be more accurate, or perhaps I just missed it. But if you havent discovered Mark Bittman, do so now.

No comments about I Can't Believe It's Not Fattening!: Over 150 Ridiculously Easy Recipes for the Super Busy.

5 comments about Top 100 Baby Purees: 100 Quick and Easy Meals for a Healthy and Happy Baby.

1. Making baby food seems easy - steam and puree. On my own, I could probably come up with 20 ideas, but this book has 100 viable ideas for what to feed your baby. It's a great book to find inspiration as well as education on what to feed baby.



2. This has been a wonderful book my son is 5 months old and he has loved everything I have made. It has great information on introducing food and storing techniques. I love that I can easily and quickly make baby food not only that I love that Im saving money and ultimately giving my little man the most nutritious food possible. I highly recommend this book to anyone interested in making their own baby food.



3. I found this book to be extremely helpful. I started feeding my son at around 4.5 - 5 months since he was a big boy. I was still breast feeding at the time and my supply was dwindling so he started solids early. Her simple carrot and fruit puree recipes were great! I would have never thought to add butter and olive oil to baby food, but it makes sense, organic fats are good for growing babies as they need fats. As he has gotten older I find the other recipes that incorporate spices and herbs are terrific. I've made chicken for my son minus the stock because I simply didn't have any. Most of the time I will substitute it with formula (as that is what he is having now) He loves everything I have made in the book and gobbles it up. I love that he is getting a wide array of nutritional organic foods in recipes that taste great. More then once now his Dad has finished up baby's meals because they are so yummy. Regarding certain reviewers giving this poor ratings because of the work.. That's ridiculous, the whole point of making homemade baby food is because you want to do it. They should know there are convenient sources such as bottled food available if they do not want to go through the trouble. This is after all a book... labor, on your part is expected.... the food does not appear out of the pages of the book. I just thought those reviewers were funny... home made food being labor intensive is kind of the idea!



4. This has been the best book ever! The book was brand new, perfect condition, and best of all are the recipes. I know there isn't much to them, but it helps so much. I have yet to make any batch of food that didn't turn out perfect.
   
   This book gives wonderful tips and very interesting facts! It's taught me to by food that I wouldn't buy normally and my kids are getting GREAT nutrition!



5. I found this book to be wonderful. I already enjoy some other titles where I puree food to add to my husband's meals (he hates veggies). I was not sure how to proceed with baby food, and this title is an excellent beginners guide. It goes into detail about what types are good for baby, when to think about organic, and what can and cannot be frozen. There are a lot of tips that I might have forgotten about myself (like using unsalted butter). i recommend to anyone who is thinking about making their own baby food.

5 comments about Joy of Cooking: 75th Anniversary Edition - 2006.

1. I've had a previous edition of "Joy"and loved it. This one is equally enjoyable. It's especially good for new cooks because of all the facts about food.



2. The books arrived exactly as promised.
   The books are very informative, and the service was impeccable!



3. This is truly a classic. I received my copy 55 years ago at my wedding shower! It covers everything you may have wanted to know. I am glad they have updated it as well.



4. This is a must have product for every kitchen. It is for everyone who wants to cook. All levels of cooks can learn and benefit from the instructions, explanations and easy to follow dirctions. I love it!!



5. I ordered this cookbook for my husband, the chef in the family. We've owned it for several years now, and cannot find a fault with the book. It really does have a recipe or instructions for just about anything you can think of in a kitchen. A must have for all cooks. A great gift idea for anyone who loves to cook or wants to learn.

5 comments about My Bread: The Revolutionary No-Work, No-Knead Method.

1. Once you have the no-knead recipe, available all over the web, you have the book, and for free. Unless you're that fascinated with Mr. Lahey, and have a dearth of pretty bread photos in your life, buy a real book.



2. The bread is very good and the discussion of the process including pictures makes it easy to follow the recipe. The quality of the finished product is better than the usual breads you make or buy. The recipes do not contain prepackaged ingredients, all from scratch. You can have a lot of fun with some of the off the wall combinations in My Bread.



3. How many times have I gone to pick up bread at the gourmet stores and wished I could make it myself?! The bread is excellent, the crust is as crunchy as you could ever want. The flavor is something I could never have done my own. Jim's step by step instructions are easy to follow, there are not alot of items you need to buy to make this bread that you don't already have on hand. I have made this bread 10 times already in 2 weeks. I have shared with friends and neighbors and they can't believe that it was homemade! Excellent, Excellent
   & Excellent!



4. I fell in love with Jim Lahey's no-knead artisan bread method when it first appeared in the New York Times in November of 2006. While batter bread or no-knead yeast doughs aren't new, Lahey adapted the theory to professional baking and then let the rest of us in on his secrets. Essentially, it involves more water than a kneading recipe, just a little yeast, mixing in flour and salt and letting it sit for 12 - 18 hours after which you gently shape it, let it rise for a couple more hours then toss into an iron or enameled iron Dutch oven that has been heated in a high heat oven, covered and baked. (Of course, there is a tad more than that involved, but you get the picture.) This has never let me down: I get a beautiful dome with holey innards and sturdy crust every time.
   
   One of the other reviewers characterizes the book and method as one-note. In fact, the book thinks outside the pot, so you can get baguettes or stecca, pizza dough and other breads formed and baked otherwise. Also, it has a number of variations on the basic pot bread. I've tried a number of them, including the rye (terrific for sandwiches), whole wheat and the inspired currant walnut made with carrot juice (gorgeous and great with cheese). As a bonus he kicks in several gourmet recipes for pizza, sandwich fillings and other dishes that the bread can accompany.
   
   I also own Jeffrey Hertzberg's books (Artisan Bread in 5 Minutes A Day). By comparison, Hertzberg's method uses more yeast, a shorter rise, makes a larger batch and requires refrigeration up to a week if the dough is not used all at once, so you need space in the fridge to store it, which can be a challenge with a large bowl. Lahey's dough rises at room temperature overnight and is used all at once. Lahey's pot bread uses the kind of Dutch oven that is all the rage right now and thus pricey (but a worthwhile investment); Hertzberg uses a baking stone in the oven, which is less expensive (and also worthwhile). Because the dough is not trapped in the Dutch oven in Hershberger's process, it requires external steam and you must use a boiler pan full of hot water to get the crispy crust. Hertzberg includes more variations on his basic formula than Lahey. On the other hand, Lahey's breads have a special tang from their slow rise at room temperature and offer a rugged texture associated with artisan breads. If you love baking bread, buy the books by both of the authors.



5. Let me start with a summary. My Bread is a great cookbook about making artisan bread, thin crust pizza, and sandwiches. The instruction is clear, the recipe is practical and super easy, and the picture is beautiful. You also get a bonus section about the author's personal story in developing his career and famed no-knead method. I love this book and highly recommend it to everyone.
   
   I like bread, especially good quality artisan bread. I like getting my hands dirty, both in the laboratory and in my kitchen. But, as a Taiwanese biologist, I have no cultural background, professional training, or family tradition in making bread, so I didn't even think about doing it before. Until somewhere in 2009, I learned about Jim Lahey's no-knead, slow fermentation, and baking in an oven-within-an-oven method. (Thanks to Mark Bittman for New York Times and Internet!) I just tried it using my Pyrex bowl. The result was a big surprise and very successful! I started making bread regularly. I shared my bread with friends including Americans, a Brazilian, Chinese, and an Italian. They all like it and cannot believe that this bread is not purchased from stores. So, if I, a guy with no cultural background and no family tradition in bread, can use this method to make great artisan bread in his little kitchen, anyone can do it!
   
   Someone has commented that it is a one-trick thing, so if you've known this technique beforehand (like myself), you don't need this book. I DISAGREE. I got this book after I've produced about 30 loafs with experimenting add-in ingredients, but Lahey's book still provides me with good recipe for different bread variations and interesting ideas. I tried several already; I like some better than others, but they all taste pretty good. Not to mention the pizza section he put together. He told you how to handle the dough in a baking sheet, and he taught you how to make pizza that the simple topping comes in balance with the thin, crispy crust. I've made pizza funghi, pizza cipolla, and pizza patate accordingly. Oh, they are so good.
   
   The final two chapters are about "The Art of the Sandwich" and "Stale Bread". In addition to panini recipes, Lahey also included a quite comprehensive coverage of making "homemade sandwich ingredients" (such as roast beef, aioli, pickles, and mustard) from scratch! Doesn't it sound interesting? The last section gives some idea to use leftover bread that is too hard to use as sandwich or snacks. I have not tried any yet. I definitely will try them out when I have time.
   
   I found that Amazon.com has this "customer images" feature on every product page, and here for My Bread it has become a showcase of no-knead bread that people made. Not to repeat the awesome round loaf, I uploaded pictures of three other types of bread/pizza that I made following the recipe from the book: stecca (p.77), pizza bianca and sweet variation (pp.137 and 139), and pizza cipolla (p.134). I hope you can get some idea of what this book can offer.
   
   It's true that there is one major technique, but My Bread is definitely not just a one-trick book. It tells me how to make good bread and pizza. I enjoy My Bread (and my bread) very much. I hope you can also enjoy the same satisfaction of making YOUR bread. This is why I wrote this lengthy comment here.

5 comments about Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking.

1. Let me just say that I love to cook and I sometimes make things way too complicated for my own good and even more so if it's a week night! It gets somewhat annoying to have to come home and cook and be so complicated that it's 9 before we eat. We're always thinking of ways not to waste left overs and also ways to make healthier meals. This book is great! A friend showed me her blog and it's great, but I HAD to get the book! Last night I made the Cream Cheese Chicken and served it over whole wheat fussili with a caesar salad on the side and my other half loved it and said it was wonderful (PICKY PICKY MAN TOO :)
   I went to the store and bought the stuff I needed for three other recipes in this book. For the people who say you cook a lot etc. and this book isn't impressive, I don't get it...
   I cook so much and enjoy it so much and STILL dream of culinary school, but there is NOTHING and i MEAN nothing wrong with Crock Pot meals a couple times a week if not more! Some of the best meals I've had have come from the good ole' slow cooker! Weekends, yes it's fun to try new things in the kitchen, but weeknights, there's nothing better than coming home to a house that smells of home cooked, slow cooked and tender food! Go Stephanie!!



2. Dr Weil recommended Stephanie's cookbook in one of his newsletter, and I was really excited about trying out her recipes.
   
   So far, it has not been a success.
   I learned that risotto does not work well in a Crockpot and the taste/consistency is far from what she describes. Is it really the best way of cooking it? I don't think so.
   
   Tofu cooked in a Crockpot -even if sautéed before hand- develop a cardboard consistency not really appealing. The Indian spinach tofu dish was so unappealing that I had to cook a quick replacement meal.
   
   And good luck to remove the 5 layer brownie from the Crockpot without a mess...
   
   I will try another recipe, still hoping to find a good one, but if I don't, wait a few days an get the book used from Amazon to save your money.



3. I am a non cooker/baker. I love this book because it is straight forward, simple and can be used for gluten free diets. I've followed the recipes to a T and I've also just used what I had around the house. I used to hate meatloaf but now it is one of my favorites!



4. Great Book. Easy to read and follow. Recipes are just what the title says. The verdict comments are honest and hilarious. I just bought two more copies for gifts. Definitely would recommend if you own a slow cooker.



5. I have not had a chance to make any recipes out of here yet, but this book is amazingly entertaining to read if nothing else. Love the "verdicts" that follow the recipes. I believe myself to be a "seasoned" user of the slow cooker and am confident that many of these recipes will stand up to the family taste tests. I have marked numerous recipes throughtout and cannot wait to try each one. I have a 3-in-1 crockpot (with 2, 4 and 6qt crocks), but I think I will go out and buy and extra 3-qt just to have around so I can make more than one dish at a time. My sister can hardly wait to make the Pumpkin Spice Latte since Starbucks doesn't serve it year-round. Thank you, Stephanie, for a delightful read. Looking forward to enjoying the recipes very soon!

5 comments about The Italian Slow Cooker.

1. I LOVE THIS COOKBOOK - THE RECIPIES ARE EASY TO FOLLOW AND VERY AUTHENTIC. MY SICILIAN GRANDMOTHERS WOULD HAVE PURCHASED THIS BOOK.



2. What a wonderful cookbook! I've made quite a few recipes from it and each one has been fantastic. They are also easily adaptable to cooking in the oven if you want to double the recipe for larger crowds. Whether you're an experienced cook who likes to modify recipes, or a novice just learning the art of cooking, you can't go wrong with buying this book.



3. I made the beef short ribs last night for company and everyone thought they were great. Yes, there is more prep work involved in these recipes than the typical "throw it in the pot and ignore" crock pot cookbook recipes but that is also why they taste more interesting. While these recipes could probably be made on the stove as well, it was nice to do the prep work and then be able to go about my day without worrying about dinner cooking dry or the stove catching on fire. I would definitely recommend this book for anyone willing to do a little extra work for great tasting food.



4. What a wonderful book! My husband hates slow cooked food he say's it all taste the same like mush. I've made two recipes from this book and he loved them.



5. This is one great cookbook. The recipes are easy to read and follow, and the final product is awesome. What I like the most is that they require very little in prep time and are very fast to do for people who work outside of the home. You do not have to sacrifice taste for speed. The recipes include are for: soups, sauces for pasta, risotto, polenta, grains, seafood, eggs, chicken, turkey, beef, veal, pork, lamb, vegetables, dried legumes and desserts.
   
   Some of the recipes that I tried were: Creamy Cauliflower and Potato Soup (page 21), Pasta Fagioli -- my husband's favorite (page 35), Mussel, Saffron, and Fennel Stew -- takes a longer time (page 100), and Pesto Chicken (page 125).
   
   All the recipes turned out delicious and I am not a great cook (but I can follow recipes). About half the recipes require a longer prep time but I thought that it was worth it since they turned out very good. I highly recomend this cookbook for everyone.
   The Italian Slow Cooker

5 comments about Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats.

1. I know that a lot has been said about the merits and pitfalls of this book, but I still feel the need to add my own opinion. I am mostly vegetarian.. I eat good quality meat occasionally and I do eat animal products. That said, I was initially turned off by Nourishing Traditions due to the extensive chapters featuring meat. Yet looking further into it, I really found a lot of information in this book that I was previously unaware of. The knowledge of phytic acid in grains and beans I found especially interesting and helpful. I also like the idea of eating a lacto-fermented item with every meal to increase digestibility of foods that aren't necessarily easy to digest on their own. I think that people who criticize the meat and dairy industrial complexes make very good points, but I can also see the merits of raw milk and cultured dairy products, as well as the benefits of eating meats and animal fats that have been pastured. There is so much misinformation out there about nutrition, and it's hard to take anything at face value, especially studies that are funded by various mysterious sources. I certainly believe that if anyone wants to eat a vegetarian or even vegan diet that he or she may do so healthfully AS LONG AS she has a good knowledge of nutrition and puts this into practice. Yet I can also understand the argument for incorporating animal products into our diets.. with a number of caveats, particularly that those products are coming from sources that we know and trust. My philosophies aside though, I found this book really fascinating with its bits of folklore and history, as well as the information regarding non-mainstream preparations of food and drink. You don't necessarily have to agree with the philosophy to gain knowledge from Nourishing Traditions.



2. Hands down the best cookbook I own. It has helped me tremendously to improve my health and to educate me on how to homestead and cook in a way that feels very authentic and connected to my ancestors. Honors wisdom of the women and men that came before, which in itself is healing... Thank you!



3. As a General Practitioner focusing on Integrative Healthcare, I found this book to be outright disgusting. For those with little to no nutritional background, it is dangerous. When I came to the section about eating the sinuses and brains of mammals I wanted to vomit. Hey Sally, have you heard of Mad Cow disease? (aka Creutzfeld-Jacobs disease).
   
   In addition, most of the material is not from scientific, peer reviewed journals. Rather, it is from material generated and written by the authors from their previous articles.
   
   Thirdly, when you go to a website recommended by Ms. Fallon in this book, you see that all sort of gimmicky health things are for sale--WAY TO GO! It is linked with the Weston Price Foundation, an entity with little credibility. If you are looking for a good book full of scientifically based research studies by one of the most prominent biochemical researchers, try reading The China Study. You can then draw your own conclusions about the link between plant based protein and health, and animal based protein and disease.
   
   I think this book should be banned and I am thoroughly disgusted to have wasted good money on it.



4. I have often questioned the validity of the typical American diet and the medical field in evaluating why we are seeing so much more cancer and illness. This book provides a great alternative and gives great information as to why and how foods work with us and gives good recipes to follow. Great job! :)



5. I received my copy of Nourishing Traditions about four weeks ago and I love it! I've never gotten this into a cookbook/nutrition book in my life. I thumb through it every night when I get home from work and take it with me for long drives on the weekend with my husband!
   
   I usually don't go whole hog for any one diet/lifestyle but I think the clincher for me was the photo of the author on the back--she looks amazing! So healthy! One thing that had struck me when I was looking into other lifestyles such as raw was that many of the hardcore raw/vegans I saw doing recipe demos on youtube or whatever didn't look super-healthy or particularly youthful. The funny thing is, I found out the other day my acupuncturist follows Nourishing Traditions and I have always thought she looks at least 15 years younger than she is! (I don't know how old she is but when I found out her son was my age I calculated that she must have had him at 13 ;-))
   
   I ran right out and got some raw milk so I could make my whey for all the lacto-fermented recipes. My digestion has improved dramatically since following the suggestions in this book. I have also been able to keep off the weight I'd lost just prior to receiving the book even though I've been eating all the butter and cream I want for the past month! Plus, I just feel so much better! All my aches and pains are going away, and I finally feel like I'm getting properly nourished from the food I eat. I feel calmer, happier, and more balanced. I think everyone should avail themselves of this amazing wealth of knowledge!

5 comments about Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients.

1. "Healthy Bread in Five Minutes a Day" is a very good bread recipe book. Keep in mind that what you are really paying for is a book of bread recipes. The "five minute" recipe the book is based upon is easily explained in about two pages of this book. So 99% of the book is nothing but recipes for various breads.
   
   As for the five minute bread recipe itself, I can echo the testimony of others that it works very well. I usually make a batch of bread dough and put it in the refrigerator to use on another day. It's amazing how much it rises in the refrigerator. If you follow the authors' advice and don't wash the dough bucket between batches you will find the dough takes on a nice sourdough flavor. And it is true you can leave it in the fridge for up to 2 weeks. When you're ready to use it the dough rises very little prior to baking, but proofs up very well in the oven. The crust is very crisp with a nice soft interior.
   
   If all you want to learn is the basic five minute bread recipe you don't need to buy this book. I'm sure it has been detailed on various web sites for free. If you want a book of recipes for interesting breads based on the five minute recipe, though, it is well worth the purchase.



2. I have made several different breads from this book. Each has proven to be VERY easy, nutritious, and exceptional in quality and taste. I don't think I've ever used a better bread book. No kneading really and I don't even mix it with my bosch, I just mix it by hand in one of those containers you'll see offered on Amazon along with the book. I don't have a pizza board I just use a thin wooden cutting board I have on hand. I've tried baking on a stone as well as the cast iron pot and both worked out very well. This book will pay for itself in one batch of bread!



3. I've never been great at baking, but this book offers such simple, fool-proof recipes. I'm loving the diversity of the various recipes and the ease of use. So glad a friend turned me on to it.



4. I am a big believer in dutch oven cooked no knead bread. Thiir first book is kind of a variation on that theme and many of the recipies are quite good and tasty. The book uses all the exotic flours that I've been dying to try at my local co-op, but, I have to say, these breads just don't taste as good. The crumb is usually very compact, making a dense loaf. I have tried several of the recipies and none have been superstars.



5. Wow! Three loaves baked in the week since I got the book and they all came out GREAT! I have never made yeast breads - intimidated by kneading and punching down and all. This book is full of scrumptious recipes that really are easy. I made the basic whole wheat first - very good! Then tried a gluten-free for my partner - it was moist and tasted really good - not grainy and dry like some gluten-free. Next tried the Peppered Pumpkin, except I used butternut squash and nutmeg, since I am not fond of pepper. Best yet! I still have enough dough in fridge for another loaf of each (I halved the recipes.)
   Recipes are very easy to follow, directions are very similar for the different varieties. Initial prep took 10-20 minutes (less if you weigh the flours instead of scooping and much easier clean-up), then it was less than five minutes of "work" time on baking day. Do be prepared to let dough rest for 90 minutes once out of refrigerator, then let fresh baked bread rest a bit before cutting (I have yet to be able to wait the recommended two hours!), so you cannot really come home and throw the bread into the oven in time for dinner an hour later that evening.
   Lots of info in the book about various alternate techniques so you don't have to have a bunch of special equipment. Lots of trouble-shooting assistance. Then the web-site has even more info.
   If you love fresh bread, but have been reluctant to try it, this book is for you!