5 comments about The Everything Glycemic Index Cookbook: 300 Appetizing Recipes to Keep Your Weight Down And Your Energy Up! (Everything: Cooking).

1. Easy recipes, easy to understand how it works with the Glycemic Index concept, and good for diabetics and hypoglycemia as well. Love the cottage cheese and tomato breakfast, as well as the Saturday Eggs, and Dieter's Delight (egg whites packed full of veg, and only 28 calories!). The Chicken Francoise with Fine Herbs was amazing, and far simpler than I thought.
   
   Some recipes aren't so 'standard', but that's what adds to the appeal...tons of "normal", and plenty of "special recipes" to keep it fun and interesting. Majority of ingredients are found in my local grocery store, and the few left over are easily removed/replaceable, or found at an ethnic market, whole foods market, or butcher shop not far away.
   
   Well written, maybe needs to be organized slightly differently, but I don't have any suggestions in that regard aside from taking it to the basic ideas of Breakfast, Lunch, Dinner, Snack, Dessert, Beverage, etc...rather than some of the odd (true, but odd for your standard Jane Doe) categories it currently shows (keep all the recipes...just put in more "typical" category headings to aid in knowing what is meant for what kind of meal, etc).



2. All the recipies we have tried so far are great. We are using in in connection with weight watchers, losing weight and my husbands sugar level is staying stable.



3. As a 70 year old I am having difficulty understanding diabetes, I found this book most interesting & very helpful sorting out my diet, having always eaten everything good & bad I now consult my book & find I'm eating things I'd never heard of! Good Value



4. As a person who has been on this diet for over a year with very successful results, after reading this book I was appaled that the author considers the recipes low GI. Most of the recipes are for regular food not LOW GI meals!!



5. If you have read at all about the glycemic index and find it interesting then this is the book for you. There is a recipe for everyone in this book, even some that will allow you to use real sugar and still be considered green/yellow light. I would recommend this book to anyone wishing to change their eating habits to a more healthy regimen.

5 comments about Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine.

1. Martha Rose Shulman's Mediterranean Harvest owes a large debt to many who have gone before her, including Diane Kochilas, noted expert on Greek cuisine, and Clifford Wright, James Beard award-winning Mediterranean cookbook author. Shulman is quick to give credit where credit is due, and borrows widely from other culinary experts such as Carol Field (The Italian Baker) in areas of local expertise.
   
   With a glut of Mediterranean vegetarian cookbooks on the shelves such as The Greek Vegetarian: More Than 100 Recipes Inspired by the Traditional Dishes and Flavors of Greece (Diane Kochilas), Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World (Gil Marks), and The The Mediterranean Vegan Kitchen and Vegan Italiano: Meat-free, Egg-free, Dairy-free Dishes from Sun-Drenched Italy by Donna Klein, why should you choose the pricey Mediterranean Harvest?
   
   One word: love. Shulman's love of local culture, hidden culinary gems, geography, and regional tastes, her lovely travelogues disguised as recipe introductions, and diary entries from memorable stops along her Mediterranean odyssey, both personal vacations and working in Mediterranean kitchens while researching other cookbooks such as Provencal Light and Mediterranean Light: Delicious Recipes from the World's Healthiest Cuisine(Shulman is author of over 25 books). Also, she touches on some less-commonly-discussed cuisines such as Bosnia, Croatia, and Bulgaria, Turkey, Iran, and North Africa (Morocco, Tunisia). There is also a handy index arranged by region.
   
   Shulman's rundown of kitchen equipment and the Mediterranean Pantry (spices, olives and olive oil, cheeses, yogurt, wine, herbs, spice blends, nuts and seeds) is a miracle of compactness, yet provides ample information for the home cook without overwhelming. After a brief section on aperitifs, the all-important topic of breads, pizza, and panini is covered first, since bread serves as the base for many common Mediterranean delicacies such as fattoush (Lebanese bread salad), panzanella (Italian tomato and bread salad), and Castilian garlic soup. Most households couldn't afford to waste stale bread (Tuscan bread was traditionally made without salt), so it was given new life as a base for soups, strata, and vegetable salads (the juices would soften the bread).
   
   The list of sauces and dressings includes such favorites as Salsa Romesco from Spain (almonds, bread, spices, and tomatoes), aioli (garlic mayonnaise) several variations of Italian pesto (basil, olive oil, cheese, and nuts), and yogurt-based sauces common in Greece and the Middle East (tzatziki, skordalia, tahini dressing, chermoula, harissa, and preserved lemons). Tapas / meze (finger food) are given a respectable spread befitting their social importance in the Mediterranean, including Tunisian carrot salad, tabbouleh, several variations of marinated cold veggies, hummus, bean and legume salads, and greens.
   
   The eggs and cheese section captured my heart from its introduction; Shulman recalls a Velazquez painting from 1618 of an old woman cooking eggs, with the simple garnish of onion and olive oil, melon, and wine. Such staples as frittata, Spanish tortilla, omelets, strata, and several varieties of scrambled eggs delight, along with a recipe for homemade ricotta cheese.
   
   The "small catalogue of pasta" (if this is the small catalogue, I'd love to see the large one!) is a chef's dream, and there are numerous sidebars to aid you in properly cooking pasta, making homemade pasta dough, and shaping homemade ravioli and garganelli.
   
   The rest of the book is dedicated to savory pies, gratins, vegetables and beans (stews, sauteed/ pan-fried veggies, potatoes), rice, couscous, and grains (risotto, polenta, pilaf) and topped off on a sweet note with sweets and desserts (biscotti, clafouti, granitas, fruit compotes, ricotta cheesecake, baklava, and dessert couscous). A brief page of online resources for Mediterranean ingredients is included, as well as a select bibliography. Thankfully, sidebars are also included in the index as they are numerous and enlightening.
   
   Overall, this may be the most complete look at Mediterranean cuisine that I've had the pleasure to read, vegetarian or not. Shulman's obvious respect and love for the region and its varied, healthful cuisine shines through every page, and her down-to-earth instructions and informative sidebars add to the experience. The visual design is simple and uncluttered (no photos or line drawings), with the focus appropriately on the magical recipes that transport you around the globe. The recipes are generally straightforward and simple, take advantage of fresh produce (although some shortcuts such as canned tomatoes and canned beans are used), and are delicious. If you're looking for one cookbook that combines the charms of Italian, French, Spanish, Greek, and Middle Eastern cuisine along with delightful commentaries on local culture and dining, Mediterranean Harvest is the book for you.



2. We are trying to get more fresh veggies into our diet and this cookbook is just the ticket. The recipes are wonderful and the ingredients are readily available at most well stocked markets and farmers markets. Everything that I have made so far has gotten rave reviews from my family. The recipes are interesting and easy to follow, using good fresh ingredients. The recipes come from all over the Mediterranean region such as Turkey, Morocco, the Middle Eest, Spain, France, not just Italy and Greece. This is quickly becoming one of my favorites!



3. Trying to cut our food bills, we have recently cut out most meat from our diets. What to make? This cookbook answers that question beautifully. No illustrations, but the recipes are well defined, without being too prosaic. A beginner can master the recipes as well as the sidebars that explain little tidbits of info handy to even an experienced cook. The recipes are wonderful - you wont miss the meat. They are not vegan, tho I imagine some may be, using a lot of dairy products instead. I've made several recipes already and wasn't disappointed at all in any of them. They dont need "tweaking" and my meat eating husband loved them too. Recommend for vegetarians and non- vegetarians alike.



4. Mediterranean Harvest offers an incredible variety of recipes and ways to cook virtually every vegetable. Looking for artichoke recipes, I think I found at least 10, compared to the usual 1-2 in most cookbooks. And many cuisines covered, from Italian to Greek to Spanish to everything else. Inventive and imaginative. I guess the one drawback for some people would be that there are no pics but with food this incredible the recipes can stand on their own. Just got this book so I have yet to really get into it but as a longtime cook I can tell from reading that these will all taste delicious. If you are looking to switch to more of a healthy Mediterranean diet based on vegetables, this book will make you very happy. Some breads and wholesome (yet totally tofu- and wheat-germ free!) desserts, too. It's healthy food that tastes wonderful. Brava Martha Rose.



5. All the recipes have been excellent -- easy to follow, perfectly seasoned, healthy and delicious.

5 comments about I Am Grateful: Recipes and Lifestyle of Cafe Gratitude.

1. I live in the Bay Area and love going to Cafe Gratitude. I'm exploring raw foods (presently on a 30-day 100% raw challenge). This recipe book is good. So far I've made the buckwheat crackers, almond toast, mylks, hempseed ranch dressing, cheesecake, cashew ricotta, marina sauce and attempted the cinnamon rolls. The only recipe that did not work well for me was the cinnamon roll recipe. Be sure to use the right kind of salt.
   
   The reason I did not give it 5 stars is because the food tends to be very rich and heavy which isn't always the best for me. Also, if you live in a place where it's difficult to find specialized ingredients (i.e. Irish Moss, Nama Shoyu) and if you do not have a food processor or dehydrator, your choices will be somewhat limited. Also, the portions are fairly large, so I usually half the recipe.



2. The book (i am grateful) was great. Shipping time was great and so was the condition of the product. Thanks!



3. The food is delicious, but be prepared to make some trips to the store for uncommon ingredients and give yourself some time to make the items. A dehydrator is required for many dishes. We have a collection of cookbooks and it's definitely one to try. More importantly you should visit Cafe Gratitude in the San Francisco area to try all the things that are too tricky to make in the book!



4. The recipes provide new healthy choices for tasty meals. But more importantly, their philosophy of being grateful provides a basis for a healthy life. I highly recommend this book. I also recommend another book by the authors titled, "Sacred Commerce: Business As A Path of Awakening".



5. Unlike some recipe books, these guys made sure each recipe was tested. I know this because I was one of the testers. So, yes, you can count on those recipes. I tested the Thai cocount soup. I love their soup and am glad they do it, because it took me 30 minutes to figure out how to open that coconut, LOL. I wish I'd asked for a cake recipe instead.
   
   Their strong point is the desserts. Just go to the back of the book for those. Hazelnuts....mmmmmmm.....

5 comments about Amuse-Bouche: Little Bites That Delight Before the Meal Begins.

1. This is a wonderful cookbook with beautiful ideas. It has sensational taste combinations, is very classy and is beautfully arranged by season.
   The recipes are simple, but mind blowing in their presentation and appeal.
   This is one of my favorite cookbooks, and many of the dishes can be made in larger portions as elegant entrees. These dishes will impress any dinner guest, and add that wow factor to any meal. Some of the reipes include Mission Bay Figs with proscuito and mascarpone foam, mushroom terrine, and baby onion tarts - all little bursts of flavor that hit the spot.
   You will not be disappointed with this purchase - satisfaction guaranteed



2. This is a very well thought out and put together book. I was very happy with it and recommend it to everyone interested in elegant amuse bouches.



3. Wow what an awesome book. While living in NYC and Miami, I didn't have a hard time finding interesting ingredients like razor clams, squab and foie gras, but living in an area with limited grocery stores I feel abandoned. If I thought that Foley Fish would ship me 4 Kumamoto oysters without killing me on shipping and handling I would so do it. Or if Chef Tramonto would kindly give me a substitution I would be so pleased. The lay out of the book is great and the presentations are inspiring. I guess on my next trip to a greater metropolitan I will pack ziploc bags and dry ice instead of shoes and makeup.



4. 
   Loved the pictures and the instruction. Delightful recipes. A little bit advanced but still "doable". Have made around a dozen dishes from it and have at least two dozen more that I want to make.



5. I really enjoyed the idea of this book. I was familiar with the title words from both my culinary readings and my dining experiences, but I had never heard it used in American popular culture until I saw the movie "Red Dragon" several years ago. Hannibal Lecter was serving a small dish (later we discover that it was a body part of an unfortunate flutist) to the Baltimore Symphony board when one of the members asked "Hannibal, what is this divine looking amuse-bouche?". Dr. Lecter replied (in the bone-chilling manner that Anthony Hopkins perfected for this character) "If I tell you... I'm afraid that you won't even try it".
   
   One of the advantages of serving an amuse-bouche is that the home cook can use ingredients that would be too expensive to use in a main course (truffles, caviar, pate, etc.) except for the most special of occasions. Although I have tried several of the recipes in this wonderful book, many of them require specialized equipment that only the most advanced home cook would have in his/her arsenal (things like a "cream whipper" for producing foams, specialty juicers, meat slicers, a Japanese potato mandolin, and so on).
   
   Don't get me wrong, I have most of the above equipment and I've prided myself in the past for trying to tackle any recipe, regardless of how difficult the technique or how laborious the preparation. Although it was always a great learning exercise for me, in the end I could have achieved similar results with less work.
   
   Regarding the illustrations; the photographs are well done but the reproduction quality in the book (maybe even the paper stock itself) causes them to appear dull and flat. Glossier paper might have helped. The photographer (Tim Turner) uses only two different photographic techniques; an extremely shallow depth of field (see the photo for the Warm Onion Tart with Thyme) and then a sharper, view camera-style overhead shot (such as the one used to illustrate the Soft Polenta with Forest Mushroom recipe). The lighting source seems to be mostly a large light-box which only adds to the overall softness and the lack of contrast in the photos. Including an additional side-light source would have added some snap to the shots. I also think that it would have added a more approachable feel to the illustrations had they used more natural looking sets (as in the Saffron-Champagne Sorbet photo) instead of the obvious studio arrangements. Also, since presentation is a major element in serving an Amuse-bouche, there are far too few photos, especially for a book with a $35 price tag. Still, the composition and design of the photographs are exquisite. That could be the work of Mr. Turner or of a talented art director and/or food stylist.
   
   I would recommend this book to anyone wanting to serve something special to friends and family, but the recipes are too involved for most of us to use on a regular basis. I would love to see a book on this theme that uses some of the fine prepared products found on Amazon's Gourmet Food section or in specialty grocery stores. Until then, I am afraid that the amuse-bouche will never make the leap from a French culinary curiosity to a common offering in US homes, a leap that the appetizer successfully accomplished decades ago.

5 comments about Sam the Cooking Guy: Just a Bunch of Recipes.

1. Sam the Cooking Guy and his magical recipes are simply addictive! I've never been one to "create" in the kitchen, but I find I'm inspired to try--and enjoy it! This book is funky, but moreover the recipes are not fussy. It's straight-up cooking with real life ingredients. And Sam, if you're reading this, you're welcome to dinner anytime!



2. The recipes looked interesting. But, I couldn't get past the crazy sort of layout, format, and general "look" of the book. Some font is black, some font is green, some font is small, some big, differnt styles, scrunched together. I found it so distracting and not reader friendly, I couldn't read it. I guess it's supposed to be cutting edge, fun, or modern. Not for me. Sorry.



3. I saw this cookbook on news one morning. The recipes he did sounded very tasty. I collect cookbooks and this was one I wanted to add my collection. It is a very good cookbook with excellent recipes. They are easy to make, with easy ingredients. So far I have made only a few of the recipes, all of them came out well and were very tasty. I will continue to use this book to cook and make my family happy with the tasty food.
   B.F.
   Oxnard, CA



4. This book is a blast! Great for pulling out when cooking with the kids, or need something quick to whip together for friends and football.
   
   The funny stories, jokes and other sidebars make it a fun read as well!



5. If you haven't seen Sam the Cooking guy, check your local listing and watch it!
   Sam cooks like you and me! He is a down to earth, funny, knowledgeable guy that enjoys to cook and makes it easy as pie. His book is filled with the recipes that he cooks on his shows and they are easy to follow and chances are you have the ingredients in your closet!
   I LOVE his White Bean Chicken Chili! It's really fast and delicious!
   I can't say enough about his book and him! Just get it and enjoy.
   Thanks Sam. You're the man!!

5 comments about How to Dry Foods.

1. I purchaised this book as I wanted to learn more about drying foods before investing in a dehydratator and also to know which mashine would accomodate my needs. The book gave me exactly the information I was looking for:
   - modes for drying different types of foods from fruits and vegetables, through herbs, seeds and nuts, all the way to meets and fish; including special preparations as yougurts, soups and breads
   - comparison of different drying techniques (sunlight and air, oven, different dehydratators) and recomendation for their best use according to product specifics
   - recomendation on dehydratator's features and options depending on needs and results to be achieved.
   It was definetelly a very good choice!



2. This book looks great and I look forward to trying out the methods with my summer fruit!



3. Very good book with lots of ideas and will have a go with drying once the summer products arrive.



4. So far this book is very thorough in how to dry just about everything and there are some fun recipes but I'm disappointed, too. One of the main reasons that I'm trying to dry my own fruit is that most commercial dried fruit is treated with sulfer dioxide and I am highly allergic to sulfa. (Hives, trouble breathing,...very bad.) This book's answer to pretreating just about every fruit and fruit leather is to sulfer it. I'm sure that makes it better but aren't there other options?



5. Just bought a dehydrator an found this book at a local farm store. My regret is I didn't shop here first. Really looking forward to getting to know this book better. I really enjoyed what I read on the way home. I'm confident it will used a lot.

5 comments about Larousse Gastronomique.

1. This book is definitly the Chef's bible. If you're studing in a culinary school this book is a must! It's so complete, remember being chef isn't just cook nice, being a chef means have knowledge, knowing why food has reactions, why we have to cook in certain ways, etc... this book will help you to get that!



2. This book is apparently famous in cooking circles, which is why I needed it for my cookery course at college. I was honestly pleasantly surprised with it, it had a lot of detailed colour photos, sections for each countries own unique foods, a lot of French and Continental cooking (of course). I could really recommend this book to anyone who is serious about cooking or even someone who is just curious about it.



3. I have not yey received the book! I live in Russia and receive my mail through the APO system so hopefully it is just delayed. If not I will get back to you next week.
   Thanks, Roger



4. I bought this book for my cousin's bridal shower. (It was on her registry.) The day it arrived, it was raining, and the book's pages got oh-so-slightly crinkled. However, it was still in ok condition to give as a gift.



5. Larousse Gastronomique I purchased this book for a friend who was offered a job as an executive chef at a country club. I was told by many it is the bible for all chefs. I paged through it and it's amazing. I am not a chef, but I cook a lot. I will be buying one of these for myself! As far as the friend, he was pleasantly surprised to say the least by his going away/congrats gift! It is a must have.

5 comments about The Complete Keller: The French Laundry Cookbook & Bouchon.

1. Beautiful coffee table book. Limited is use for an amateur, or even a serious amateur. But it's fun to read and the photography is stunning.



2. The books arrived in excellent condition, they are high quality books. The other reviewer mentioned the quality of the paper isn't high, I disagree, I think it's great. I bought this book for my wife. She is from Hong Kong and already cooks amazing chinese food (her father is head chef at an LA Chinese restaurant). She's now venturing into french food and has made several dishes (more so from Bouchon)
   
   My wife is a former paralegal, now a stay at home mom. She's had no formal training from a cooking school. With that in mind, she can realistically make about 30% of the food from French Laundry and about 50% of Bouchon's recipes. The reason why they are so difficult is that it is tough to find fresh food that is mentioned in the book. You don't find rabbit, frog legs or veal at the local Schnucks or commissary (we're military). Some of the techniques require tools that aren't readily available to regular "non-chef" consumers.
   
   Bouchon - Our favorite has been the flatiron steak and the trout from Bouchon. My wife said it was fairly simple to make. Very little prep time. The french fries came out delicious and they too were easy to make.
   
   French Laundry - The salmon tartare came out nice. Again, the directions were easy to follow. The rest of the dishes in this book however are much more involved. The book itself has great pictures had great write-ups on certain techniques.
   
   While the books were expensive (We normally get $5 cookbooks from the bargain bin), they are well worth it. I am one lucky man . ..



3. This collection is great. pictures of all the dishes, full recipes, as well as good tips while cooking.



4. Tried to order a cd but unfortunately I received these 2 books for a second time. I desperately tried to contact you to stop the shipping as it had not left yet, but I had no luck after exhausting all my options. As it was a really expensive purchase (including the postage) I was really disappointed to receive these 2 boojks again. It is really expensive to return them so have decided to keep them. Will think twice before ordering from Amazon again. Think too late to send back?



5. These two books go beyond recipes to the heart of the French way of cooking and dining, with nourishing information that gives you a base for exploring different preparations and creating your own style.

5 comments about Feast Without Yeast: 4 Stages to Better Health : A Complete Guide to Implementing Yeast Free, Wheat (Gluten) Free and Milk (Casein) Free Living.

1. This guide is so chock full of great information and useable recipes for the yeast free needy. More and more people are finding serious allergies to yeast, wheat, and milk, the very foods we find challenging to avoid. Lots of wonderful recipes to try also.



2. I was so happy to find yummy salad dressings in here that will work for me. I have to cut down on fruit and eat more veggies, but I couldn't have vinegar or dairy. This pretty much eliminates all the store bought dressings. I like the garlic tomatoe dressing. It was really easy and very good. There are a lot of great receipes if you suffer from systemic yeast, although those who are very severe need to stay away from the receipes with clover honey in them.



3. "Feast Without Yeast" was necessary for me since not only do I have CRS but am also extremely allergic to yeast. However, because I was sick for three years before doctors realized what was wrong, my body (or my mind) learned to dislike 'new' foods in fear of becoming ill.
   
   This book is fantastic if you're not a picky eater, or if you don't like eating the same dozen items over and over again. I appreciated the depth in which the author discussed the reason he write this book, and am glad it's on my shelf for reference!



4. WOW! JUST THE BOOK I NEEDED TO BEGIN. THE POUNDS ARE MELTING AWAY, AS I
   SUBSTITUTE FERMENTED FOODS WITH HEALTHY ONES FOR ME. THIS BOOK IS EASY TO FOLLOW AND NOT AS STRICT AS SOME. THE STORIES AND FINDINGS ABOUT HOW AN OVER ABUNDANCE YEAST(CANDIDA)IN THE BODY CAN CAUSE SOME SERIOUS AILMENTS ARE AN EYE OPENER. I QUESTIONED EATING UNPROCESSED HONEY. OF COURSE LIKING MY SWEETS I HAVE BEEN USING HONEY AND THE POUNDS ARE STILL COMING OFF. WITH ANYTHING MODERATION AND BALANCE IS THE KEY.
   I WOULD HIGHLY RECOMMEND THIS BOOK. I HAVE ONLY USED ONE RECIPE AS OF YET AND THE EVERYONES FAVORITE OATMEAL COOKIES WERE DELICIOUS, AND SURPRISINGLY FILLING. YEAST FREE COOKING TO ME IS BETTER THAN ANY DIET PILL, HEALTHIER AND A BETTER WAY TO GET TO A GOAL OF TOTAL HEALTH. THIS BOOK IS A MUST FOR ANYONE SERIOUS ABOUT THEIR YEAST INTOLERANCE, CANDIDA, CALL IT WHAT YOU WILL.



5. I'm a picky eater, so a book geared towards feeding a child on this diet is just the ticket. This is a very thorough and helpful book. I definitely prefer it to the other major recipe book on the market.

5 comments about Special Diets for Special Kids, Two.

1. This is a great second book and I highly recommend it. There are so many great recipes and much information. You won't be loaning this one out to anyone, because you'll need it as a resource!



2. I bought this book in conjunction with starting my son on the GFCF diet and it has proven to be a great resource for me! I highly recommend it to anyone who is going down the GFCF road.



3. Great source of reference for gluten/casein free diet. Excellent recipes, specially the Quickie Baking Mix and the pancakes. The best gf/cf pancakes that I've tried, and belive me, I've tried many!!!



4. This is a great cookbook for any parent who has a child on the GF/CF diet.



5. THIS IS A GODSENT BOOK FOR FAMILIES ATTEMPTING TO FEED THIER AUTISTIC CHILD THE GLUTEN FREE CAESIN FREE DIET. IT OFFERS NUMEROUS MEALS FOR THEM THAT ALLOWS THE CHILD TO NOT BE NEGLECTED OR FEEL CHEATED OUT OF THE FUN FOODS CHILDREN SO MUCH ENJOY. I WOULD RECOMMEND IT TO ANYONE AND EVERYONE WITH AN AUTISTIC CHILD