5 comments about Peter Reinhart's Artisan Breads Every Day.

1. I wasn't aware there was anything available called "instant yeast." I just went ahead and used active yeast, and my recipe flopped. Pretty much all of Peter Reinhart's recipes call for "instant." I researched this, and you are to use 25% more active yeast than his "instant" amounts listed. Just a hint to help everyone.



2. Got this book at Christmas and have been eating home-baked bread ever since. The sourdough is pretty tricky to get started but well worth it once the hard part is past.



3. I also have Peter Reinhart's Bread Baker's Apprentice and find that the two, although some recipes are similar, are both worth having. This book utilizes the cold fermentation and generate really flavorful loaves. The cheese bread recipes that he included and his updated version of his Struan bread make this book a must have. His formula for his sourdough mother starter is quite different from his barm formula in BBA as he gives a firm starter recipe in this book. This book is still full of wonderful photos and although it doesn't give as much background on bread baking as in BBA, it is still a great book for novice bread bakers to have.



4. I received this book as a Christmas gift and have made four recipes so far. The baguette and ciabatta recipes turned out excellent loaves. The directions are clear and the results are spectacular. I also received the perforated baguette pan and it makes the baguettes easy to bake and professional looking. I live in a small town that has no bakery to speak of, so being able to make such good bread is great. My one disappointment was the sandwich loaf. It was denser than the one I usually bake and just not quite as good. But as I continue my way through the book I'm sure I'll find many more delicious recipes.



5. This is a wonderful book for people who want to make delicious, bakery quality bread at home. Every recipe that I have tried has turned out excellent. In fact, since I started making the breads from this book, I can hardly stomach the stuff from the supermarket. And the bagels--I swear, those are the best bagels I have ever eaten (granted, I am from the midwest, so...there are no good bagels there). All day long, I think about whether and when to eat the bagels.
   
   These are not quick recipes; they all require an overnight rest in the refrigerator, but it is worth it if you have the time and patience. It seems so obvious, but that slow fermentation step makes all the difference in flavor. So far, all of the recipes have worked perfectly and measurements of the ingredients are accurate. You can tell that the recipes have been tested! I appreciate that in a cookbook.
   
   I also own the Breadmaker's Apprentice, and I prefer this book because the recipes here do not require the pre-ferments recommended in the previous book (although the previous book is a terrific book, it is more like a book that I read, rather than a book that I cook from). For some reason, I currently have an irrational fear of poolish and biga.
   
   I like this book so much, I am buying copies to give as gifts to my friends.

5 comments about Allergen-Free Baker's Handbook.

1. This book is fantastic. My son is GFCFEFSF. Baking had been SO impossible - especially without using eggs. Converting "normal" recipes to GFCFEFSF produced some disappointing results. I was really feeling sorry for myself and mourning my loss of baking - which I love. It's one of my stress-reducing activities. Now, with the help of this book, I can bake great desserts. I've had the book for 2 weeks and have already made several recipes - all great. The other day, my 2 and 4 year olds had a cupcake from the book - took a bite and cheered "Yea!" - with huge smiles on their faces. It was awesome. So many people take those things for granted, but I am so thankful to this book for giving us these moments! Can't wait to keep baking!



2. I recently purchased this book on the advice of a friend who eats a gluten-free diet. I have a dairy allergy, but had been eating wheat. My friend boasted of how good he feels eating this type of diet. I started baking some of the recipes and was so surprised at how much i enjoyed the food. All of it was as good if not better, than the original. However my greatest discovery was that I actually had a wheat and gluten intolerance, and had been suffering with symptoms I thought were normal. After eating this diet for a time, all my symptoms disappeared, and I felt better then I had in many years.
   
   Thank you, Cybele!!



3. The Allergen-Free Baker's Handbook is simply a bible of how, what and yum. Cybele Pascal has literally thought of everything. I was put in the incredible position of being one of Cybele's "taste tester's" due to my own allergies to gluten and dairy. In fact, it was the one and only time I was thrilled to have celiac disease. I was always overjoyed when she would walk into our school carrying that giant tupperware and ask me if I wouldn't mind reviewing her latest tart or crumbcake or cobbler. Honestly everything blew my mind. It had been so many years since I had any "normal" desserts. And these cookies and breads were absolutely delicious. I would share them with my allergy free family and they also loved the baked goods. And I felt happy serving them, because they are such nutritious mini meals. You can just taste that she put her whole heart into every possible aspect of cooking for those of us who have been deprived of life's delicious treats. What a guide this is. From stocking my pantry to finally understanding just what these ingredients are about, to helpful websites, to the proper kitchen tools, to such simple steps in creating these delectable foods. oh and the photos will make your mouth water. Each recipe starts off with a personal anecdote that feels more like a series of really sweet short stories that end with an incredible recipe and eventual yummy healthy beautiful dessert I walk away from this book with all the knowledge and more importantly the desire to bake and enjoy all those delights that I haven't tasted since my childhood. As I have repeated to my children all day, I wish Cybele was my mother!
   
   Love,
   Amy



4. This is the best book if you have kids with food allergies. My daughter is allergic to dairy, egg, and peanuts. My son is allergic to wheat. Since getting this book I have made banana muffins, cinnamon rolls, and cookies that both my kids have gobbled up! I didn't think this was going to be possible. The most important thing is that everything tastes fantastic. I made the cinnamon rolls for brunch and they were eaten by everyone. My family and friends all ate seconds. This book is just the best. I did order the rice flour online from the source she recommends and I think that was the right move. It is expensive but makes a great baked good. If you love to bake, but have to accomodate food allergies this is an excellent resource. I'm going to make the chocolate cupcakes for my son's birthday this week and I can't wait!



5. I just found out that I have food sensitivities and I can't have dairy, soy or eggs. I was depressed until I found this cookbook! I made the Buckwheat Apple muffins today (and used a little wheat flour in place of some of the buckwheat flour since I didn't have the xanthan gum) and they are fabulous! I may also use the allergen-free baking mix she calls for to avoid eating so much wheat. The recipes not only look and sound delicious, but they seem healthier than traditional baked goods. Although my family doesn't have any allergies/sensitivities, these are things that we can all enjoy. Thanks so much for this wonderful resource!

5 comments about How to Brew: Everything You Need To Know To Brew Beer Right The First Time.

1. I thought the book read good. A lot of great info that's organized well. I've got all my stuff and I'm getting ready to start my first brew here soon. Between this book, brewing for dummies, and the internet, I should be good to go. I'd recommend this book.



2. The book was recommended by many people and I can see why. It's great for anyone starting out brewing or for someone who is trying to make the next step to partial mash or all grain. There is a wealth of technical knowledge as well as the get down to it to make beer kind of knowledge. It was recommended to me and I'll recommend it to you! You won't be disappointed!



3. You literally could brew your first beer within a day of having this book in your hand. It is well thought out in terms of layout and material presentation. It gives you the basics, a list of "do this, then this" instructions, and then tells you why you are doing it. The level of technical detail increases in each section and is easy to comprehend.
   
   There is information here that can guide a pure novice though your first beer, and info that will help experienced all grain brewers as well.
   
   If you were going to buy one book to learn how to brew at home, then this is that book. You will (I did) make a good beer your first try (better than most commercial beers), and if you use this book as a reference every beer you make will be better.
   
   If you have any interest at all in home brewing, regardless of your experience level, you will learn somehting from this book.



4. This book is a must have for any brewer. Even after reading the book cover to cover, twice, I still use this book as a research tool.



5. The problem with beer brewing books is that their relatively limited audience means that revised editions are few and far between. Therefore, most books (e.g. The Complete Joy of Homebrewing) are seriously out of date. Palmer's book is a classic and is relatively new. He has organized the chapters perfectly--separate step by step "how-to's" for both extract and all-grain brewing that are augmented by more detailed and scientific discussions of the brewing process and the chemistry. If you're a newbie, you must have this book. If you are ready to jump to all-grain, you must have this book. If you like reading about beer, you must have this book. If you are highly advanced and have visions of starting your own brewery, you probably already have this book and have dog-eared the you-know-what out of it.
   
   Highest recommendation--I wish there was a Winemaking counterpart.

5 comments about Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals.

1. This was the first cookbook of Jamies that I found that I liked. REALLY like!:D
   The recipies are so easy to follow and super delicious! I have gotten many comliments from my family about the recipies.
   
   The recipies are also very healthy. He uses a lot of fresh foods and herbs. Organic is the best he says!
   
   This book will be well worth your purchase!



2. I'll be brief. I borrowed this book from the library and cooked three recipes from it. All of them were very good. I have shelves of cookbooks but few of them have given me three excellent dishes in a row. I've since returned the book to the library and bought my own copy.



3. I have enjoyed many episodes of Jamie Oliver's television programs and admire how he uses his love of cooking to make the world a better place. His past accomplishments are admirable. He instituted programs taking at-risk youth and teaching them a skill (cooking) permitting them to get on a more productive path and create a successful life. He has worked with school systems to help change lunch menus from unhealthy processed foods to fresh.
   
   This book represents another positive program - encouraging those who think they can't cook, that they can, and showing those who think they don't have time to cook, that they do. Busy Brits eat out a great deal, as we do here in the U.S. and rising obesity rates are a reflection of what happens when we all too often grab that burger and fries on the way home from work. He doesn't lecture, he just provides compelling arguments, through his quick, easy, delicious recipes that we can and should prepare wonderful food for ourselves and our family and that it doesn't require a herculean effort. More economical, tastier, healthier, satisfying and doable, Jamie Oliver wants to show us that cooking from scratch isn't something we should consider as optional - it is simply too important.
   
   The book is packed-full of quick, smart, flavorful recipes that require a minimal amount of effort with excellent results. Besides the terrific recipes, this cookbook should serve as an example for all cookbook authors on how to properly construct a user friendly cookbook. This book succeeds on so many levels. The paper used is shiny and high quality, so ingredients spilled onto the pages should be easy to wipe up. The incredibly sturdy sewn binding lays open while flat on a countertop in almost every position. The hardback cover is made to last. The only thing missing is nutritional information, but unfortunately that is usually the case. I appreciate seeing the fat grams, calories, etc., detailed for each recipe and with many software programs that automatically calculate the information, the expense is minimal and publishers would be wise to include it in all cookbooks.
   
   Highly unusual to find, but ever so helpful, are the comprehensive photographs showing the dish in progress from the beginning steps to the final result. And the extensive index in the back of the book is a real time saver so any recipe can be located based on its main ingredient.
   
   Within many of the recipes are suggestions for ingredients that may be added or eliminated or substituted. Flexible, versatile and casual, the book is full of basics and surprises. During the summer I frequently make ice cream, so I am always alert to new flavor combinations. Jamie took chocolate ice cream and added fresh pineapple and a small, fresh finely chopped red chile. Yum. I prepared his Granola recipe along with the Fruit Scones and Quick Steamed Microwave Pudding Cakes - and all were delicious. I also tried his method for preparing perfect rice and the results were incredibly fluffy. In the future, that is the method I will use for every batch.
   
   I would buy this book as a gift for any cook, and it would make a particularly good reference for a new cook because it is clearly constructed to make cooking easy and fun. This book is a keeper.



4. I am a fan of Jamie Oliver and his approachable recipes. In the first two days I have had this book I have made 3 recipes. I sent one to a friend I liked it that much. You won't regret purchasing this book.



5. This book was perfect for a beginning cook like me. The recipes are so easy (and delicious!) and the step-by-step pictures are incredibly helpful for getting the dish right the first time! My friends are shocked at how quickly I went from being a non-cook to a girl who hosts dinner parties in her apartment. I can honestly say it completely changed my eating habits for the better! Thanks Jaime!

5 comments about The Gluten-Free Almond Flour Cookbook.

1. The recipes found in this book are not readily available in other cookbooks. If you are looking for high protein, gluten free desserts, this book fills the need. All the recipes are simple and take very few ingredients.
   
   The ingredients used, however, are expensive. Almond flour, grapeseed oil, vanilla (by the tablespoonful, not teaspoonful), agave nectar, yacon syrup, to name a few. All are available on the internet, if not at your local health food store.
   
   The one thing I feel the author should have included in her book is mention of the fact that the almond flour should be packed when it is measured. If you don't pack it, you will find that your baking recipes come out runny.
   
   Almond meal has a nice taste and is high protein, but it makes a very filling cookie. I plan to experiment with replacing some of the almond flour with another type of gluten free flour.



2. If you are simply looking for GF recipes, there are better books out there. I made a few of the sweet items along side other similar GF recipes using Pamela's mix (biscotti for example) and found I preferred the items made with Pamela's mix for flavor and texture. The almond flour items weren't bad, it's just that the things I made with Pamela's tasted more like traditional nonGF food. If carb consumption is your main concern, then this may be more suited to your tastes.
   
   I also tried several savory recipes. I have been searching for a savory GF pie crust that won't impart that sweetish aftertaste to my favorite quiche recipes. While I am not completely satisfied with this recipe, it's the best GF savory pie crust to date. Also, the pizza crust, again not the best taste/texture but it is really handy to throw together in just a couple of minutes and it is way better than any frozen crust I've had. It's also very filling. Finally, I tried the eggplant parmesan and it is the best eggplant parmesan I've had since going GF. For me, that recipe was worth the cost of the book.
   
   Finally, like others have said, the final verdict is still out on the agave nectar and grapeseed oil. I used them for the first time I made a recipe because I wanted to follow exactly. If I repeated the recipe, I replaced them with sweeteners and fats I am more comfortable with.



3. Love, love, love it! Elana's recipes are great, and the layout and pictures are beautiful!



4. I'm giving this book 5 stars even though I have had some issues with it, because the author has created a great resource for alternative baking. Many people avoid starchy flours because of allergies, special diets, or a combination, and Elana has done a great job experimenting with the use of almond flour in a very wide range of baked goods. There is no other resource for almond flour baking that remotely approaches the breadth of this cookbook. You really can make everything from chocolate chip cookies to chocolate cake to pie dough with almond flour. I'm incredibly grateful to the author for trailblazing into this new frontier. The recipes do have various notable peculiarities (see below), and of course different readers, especially in the context of the specialized diets to whom almond flour baking will appeal (including scd, paleo, low carb, celiacs) will have different tastes, needs, and restrictions. However, I have found the recipes to be very adaptable where my tastes or needs diverged from the author's.
   
   Potential buyers should know that this book is not only geared towards grain-avoiding and celiac diets, but also aims for a 'healthy' approach to baking, in the name of which it largely avoids butter and refined sugars. In addition to the titular substitution of almond flour for wheat flour, there is a relatively single-minded substitution of grapeseed oil for butter/shortening and agave nectar for white sugar. While I don't have any general problems with agave or grapeseed oil, unlike some readers, I'm not satisfied with these ingredients in all cases. In particular, I generally prefer the flavor and mouthfeel of butter over grapeseed oil, and I find agave nectar imparts an unwelcome sticky, flaccid texture to baked goods like cookies and biscuits, especially over time (I like it just fine in cakes and muffins). Still, I've had fantastic luck substituting 'back' butter and sugar where i want them, although when agave is removed, one sometimes needs to add more recipe- appropriate liquid (e.g., milk or egg) to compensate. These recipes are highly adaptable, which makes the book that much more user-friendly.
   
   I'd say that this is also a baking book aimed more towards cooks than bakers. The recipes are pretty quick and dirty- dump and stir affairs. There aren't a lot of fiddly steps, using 7 different bowls to mix subrecipes, or explanations of techniques and experimentation a la cooks illustrated. I'm sure that aspect wins the book lots of fans among busy parents and those who don't enjoy the craft of cooking, but as someone more in the love-to-bake camp, I would have appreciated more attention to detail, use of various baking techniques that lead to a better texture in final products and experimentation with the kinds of fillips that separate the pedestrian recipe from the sublime. For example, in some of the cake and muffin recipes, I find the recipes substantially improve if one takes the time to beat sugar (or agave) and eggs to a ribbon, or beat egg whites separately and fold them in. I also wish the ingredients were given in weight (at least somewhere in the beginning)-- I had a number of failures until I realized the author packs her almond flour. Some of the baking times and such have also been off-- these kinds of details really matter for baking, and hard core bakers will be frustrated at the lack of precision.
   
   As I've said, even though this isn't the perfect cookbook for my particular needs, it is a wonderful starting place for my gluten free and grain free baking experiments. (There is also a savory chapter, but I haven't really used it.) Some particular favorites are the crackers (all fantastic), chocolate cake, chocolate chip cookies, chocolate cherry cookies, and pecan shortbreads (all of which I strongly prefer with creamed butter and sugar, though.) Although the cookbook is pretty small, I've still only cooked a small portion of the recipes (the author's website provides a lot of additional inspiration as well). I'm looking forward to baking through more of the recipes, adapting and changing as I wish.



5. I love this cookbook. I make a loaf of the zucchini bread every week and eat a slice for breakfast. I swap out xylitol for the agave nectar because I hear it's lower on the glycemic index. I also love the other bread recipes. I'm working my way through the entire book and so far everything I've tried has been yummy yummy.

5 comments about The 10 Things You Need to Eat: And More Than 100 Easy and Delicious Ways to Prepare Them.

1. I'm trying to eat foods that contribute to my health instead of degrading it, and this cookbook is definitely helping. It has some great recipes I'm trying, and the text about why to eat "this" are enlightening; some facts I've read before and others are new, and it's all well written. It's well worth the money, and I'm reading it slowly to savor and incorporate it into my life.



2. The 10 Things You Need to Eat: And More Than 100 Easy and Delicious Ways to Prepare Them
   Although the recipes are tasty, you may want to look elsewhere if you already know about "super foods". The book is heavy on info and light on actual recipes (some of which call for exotic foods and can be a bit quirky). That being said, I gave it 4 stars because I have liked everything I've tried so far.



3. I recently began trying a vegatarian diet and this book was a real help in recipes as well as insight into the types of foods I was interested in. It has helped me slip gradually into a different way of viewing the foods I eat.



4. Bodyconomics 101: Walking Small
   
   What a wonderful book! I saw it dicussed on GMA and immediately ordered it. It did not disappoint. It's simple, yet interesting and informative, charming, yet serious, and not overdone. It's now my favorite book-of-food and I will make it a point to get all 10 of these items in my diet on a regular basis. I love the use of olive oil and other 'substitutes' that I greatly believe in. This is not a "rigid health" book... there's sugar, lamb, chocolate, etc., which makes this the realistic kind of [simple] healthy cooking I've been searching for. Although a few of the ingredients and terms surpass my extremely limited culinary finesse, I'm sure my 7-year-old niece can straighten me out. This was a must-have book for me and it goes perfectly with my workout.



5. This book is not only informative, but fun to read as well. Use of humor is peppered throughout the narratives on each topic. The information is easy to understand without being "dumbed-down". Everyone should read this book. I even bought a copy for my Aunt!

5 comments about My Life in France (Movie Tie-In Edition) (Random House Movie Tie-In Books).

1. I read this book prior to seeing the film "Julie and Julia." I really knew very little about the woman. I never watched her programs or attempted one of her recipes. After reading My Life in France, I felt like I'd made a new friend. She is very open, honest, and genuine. Readers will find her sense of humor and humility entertaining and refreshing. I was truly inspired by the years of hard work and attention to detail required for her to master the art of French cooking. Whatever you endeavor to achieve, you will be motivated by Julia Child's story and her "recipe" for success - embrace life, take risks, focus on the details, and never take yourself too seriously.



2. I thoroughly enjoyed this book. Julia Child seems to have possessed a rare joie de vivre, a insatiable curiousity to learn, and an utter zest for life. This was a woman who made a point to learn and experience the language, local customs, and cuisine of all the places she and her husband were assigned, rather than locking themselves away in a closet with other Americans "after hours".
   
   Not only was this an outstanding snapshot of life in France in the post War decades, it was just a fun read. I usually zip through books, but I found myself slowing down and literally savoring this one, just so I could imagine some of the dishes she described. I could almost smell and taste them. She took such care in detailing them, and seems to have remembered in the finest detail almost every dish that she served for every event or get-together.
   
   She and her husband seemed to have been genuinely nice people, and I especially loved the centerfold with pictures of the Valentines they created for their friends. It was a small touch, but really brought the "characters" to life. Anyone who could create the bubblebath valentine would be just a fun person to have around, and that feeling permeated the whole book.
   
   Please, please read it. This is one of the few books that actual read like sunshine.



3. I enjoy reading biographies and even more autobiographies. This was one of the better ones I have read. It is certainly well written. I was inspired by Julia's sense of adventure and enjoyment of life.



4. Gave this book to my wife for her birthday and she loved it. Make your wife happy and get her a copy.



5. In this interesting work, author and chef extraordinaire Julia Child tells the story of the pivotal years of her life. She covers everything here from her arrival in France, with her almost immediate seduction by French culture and cuisine, her co-authoring of the book, "Mastering the Art of French Cooking," and on to her widely remembered television show. It is the story of her life and career (which were never two different things), her loves and hates, and...everything.
   
   This is a very interesting book, one that I really had to read, having been a fan of Julia's work for many years. At least as far as I ever noticed, Julia was careful to keep herself focused on only one subject - cooking. But, in this work, on the other hand, she really opens up about herself, her politics, her thoughts about countries (none of which could compare to La Belle France!), and so much more. As a long-time fan of Julia I was very happy to get this book. It really did show me a lot about a Julia that I thought I knew, but really didn't. I am glad that I read this book, and I think that you will be too!

5 comments about Ratio: The Simple Codes Behind the Craft of Everyday Cooking.

1. This book is not really a "cookbook" at all in the sense that it is not merely a collection of recipes. Mr. Ruhlman explains the relationships of key ingredients in common foods such as doughs, sauces and custards. Understanding these relationships frees the creative individual to experiment to his or her heart's content without dependence on a particular recipe. Ratios in baking (which is fundamentally different than cooking) are particularly important. While Mr. Ruhlman includes a few recipes to illustrate certain points, and touches briefly on technique, his book is probably not an ideal starter for the busy novice cook looking to put food on the table for a family day after day. But when that novice is ready to take a step up in understanding and creativity, "Ratio" is an ideal place to start. It holds a proud spot in my food-related book collection and I refer to it regularly. I even used it as a guide to making rabbit sausage! Highly recommended.



2. When was 17 and got interested in cooking, I came up with a goal, "I want to be able to cook the basics without a recipe." I've figured out a lot of things on my own over the years, but never the things with delicate chemistry - that is, custards and doughs (other than simple bread.) I took Ratio on a business trip, and found it was too exciting as bedtime reading. It's one of the only cookbooks I've read cover to cover. Very nicely written and to me, totally compelling. Reading it really had the quality of a spiritual awakening!
   
   If you prefer getting complete, established recipes you may not like Ratio, because there aren't that many recipes spelled out (just an illustrative recipe or two for each category and suggestions for variations - but you need to have some experience to be able to use the suggestions). For me, this is exactly what I have needed to take my cooking to the next level. (The other book I enjoy and use extensively for similar reasons is Julia Childs' "The Way to Cook".)
   
   The text is enlivened by a wealth of motivational practical tips and even commentary on some of the "religious" issues in cooking (butter - salted or unsalted?)



3. This book is terrific. Once you get the ratio straight of bread, pasta, cookies, whatever- you can take on the world without recipes! Love it.



4. This book isn't going to change the world, but it might change how you think about cooking. In Ratio, Ruhlman simplifies common recipies into a few categories and shows their foundational components as a formula consisting of ratios of key ingredients. Once you understand the formula, you can add or alter individual ingredients as you need.
   
   The book is written in a very readable, and practical style. After getting the book I followed the recipe for pate choux and made gougeres. Worked perfectly.



5. This cookbook inspired me to bake again. No knead bread baked in a dutch oven? I love this book, although the paper quality is substandard. Cookbooks need to withstand some soiling and this one is way delicate for the kitchen, especially if you're like me, and plan on keeping this book close by . A covered cookbook stand is strongly recommended.

5 comments about The Biggest Loser Cookbook: More Than 125 Healthy, Delicious Recipes Adapted from NBC's Hit Show.

1. The Biggest Loser is my inspiration. I got this book because I'm a college student and I don't have time to play around when it comes to making my meals. I refuse to eat out anymore. Not only for my weight, but more so because ppl are nasty when it comes to handling your food.
   
   I started off by making the PB and J wrap...it was very good. I eat them all the time. Then i started making the Sausage patties. I tried pork, then i starts turkey meat instead, taste much better. The California Bacon Burger is great. and the Spinach and Feta Rice is nice. I like that they urge you to throw some flavors in there without too much fat. That Breakfast Section with the Biggest Winner Sausage is the best. I eat the Breakfast sandwich every morning, and when i run out of english muffins i eat it open faced with wheat bread.



2. I found the Biggest Loser Cookbook at my local library. I watch the Biggest Loser on TV, but this book was a disappointment. I thought it would be healthier.
   
   First off, they recommend fat free and/or low fat mayo. Has anyone actually read the list of ingredients on some fat free products? Yuck, not for me!
   
   And in the beginning of the book, it's recommended to stay away from artificial sugars, but the first recipe included reduced fat peanut butter and artificially sweetened yogurt. The breakfast recipes are full of artificial sweeteners!
   
   I don't agree with their advice to stay away from white potatoes and limit other starch veggies like yams, pumpkin, squash. And I really didn't agree with the formula for calculating your daily calorie intake: Multiply weight x 7. If you only have 10 pounds to lose, that's way too low!
   
   I still gave the book 3 stars, because I did find a few of their recipes to be interesting. I was happy to find all the recipes I liked online - just google and you'll find them!
   
   I don't really recommend this book, unless you are into all that fat free artificial stuff! I suppose Hungry Girl fans would like it, but admittedly, I like to eat "clean."



3. There is some very good menu items in this book. Thank you for making it to our house by x-mas.



4. I was having such a hard time losing some weight, because I'm a huge foodie. I didn't want to go on any dramatic diet and miss out on anything. However, this book is not a typical diet book. I don't have to restrict myself for weeks, I don't have to follow a good or bad food list. Its just about making minor swaps. I can enjoy a blt, turkey sandwiches, french fries, spicy meatballs with half the calories. I love this book! I'm losing weight and eat good food! My fav recipes....blt, turkey rollups, and the southwestern omelette.



5. I purchased two of these: one for my sister and the other for my girlfriend. Both are fantastic cooks and enjoy The Biggest Loser. This was a no-brainer for me. As new parents, my sister and brother-in-law look for meals that are quick and easy. That never seemed to end up as healthy as they'd like it to, so this book fills the gap nicely. My girlfriend and I both love to cook, and we are making are way into more organic and healthy alternatives to the food we love to make and eat. This book took down two birds with one stone. Perfect.

5 comments about So Easy: Luscious, Healthy Recipes for Every Meal of the Week.

1. I absolutely love this cookbook! There are a variety of recipes that I have already tried and each of them have been great tasting...you would never guess that they were healthy!!!!



2. I have seen her on the Foodnetwork, but not that often. I got this book because my 16 yr. old son is now into weight lifting and really getting himself in shape. I made a couple of her breakfast smoothies for my son, and he really liked them (I didn't think he would). So I continued to experiment with some of the dinner recipes. To my surprise, my son actually liked many of them including the Flounder with Almond Topping. I honestly didn't think he would like it, but he requested it again and again. My personal favorite so far is the top sirloin with chimichurri sauce. The chicken-mushroom quesadillas are great for a quick meal when you are too busy to cook for a long period of time.
   
   Now some people are saying that not all of her recipes are that healthy, but speaking from a single mom's point of view, I would much rather prepare one of her quick dinner recipes for my son then go to a drive through fast food restaurant, because although not all her recipes are that low calorie or low fat, they are certainly much healthier then going to a fast food restaurant when you are pressed for time. I also love the way the book is divided into sections of breakfast lunch and dinner, but also when you are busy and when you're not so busy. I love this cookbook so far, and I haven't even tried all the recipes yet.



3. I was immediately seduced by two things in Ellie Krieger's So Easy cookbook: big flavors and fast production. I was not disappointed. The entire book is packed full of fabulous recipes accompanied by truly lucious photography. My first adventure with this book was the Chipotle Orange Glazed Pork Chops. The recipe is clear and the final product was beautiful (almost as pretty as the picture) and so delicious.
   
   After delving further into the recipes I'm pleasantly surprised to find so many healthy recipes made from standard cupboard ingredients. The "Lunch to Go" section includes 15 recipes and most are made with kitchen standards like grilled chicken and canned tuna. Others, like Pasta Salad with Salmon, Peas and Herbs, can be assembled with a little planning from dinner menu leftovers. I've looked for variety in my brown bag menus for years and finally here's a little book that delivers that without a lot of fuss or planning!



4. I have to admit that I have a subscription to the Food Network mag and Ellie is always in there giving delcious, more nutritious alternatives to meals. So, this was a great cookbook for me to get. If you like healty but still yummy food, get it. She really knows her stuff.



5. The recipes are so scrumptious that you don't even realize they're good for you.Changing my eating habits is hard, used to lots of butter, sinful sauces, etc. and these recipes are so good I don't miss their taste. Lots of variety, easy to make and easy to find ingredients.