5 comments about On Food and Cooking: The Science and Lore of the Kitchen.

1. Recommended by a friend and a great source of pleasure when browsing or looking up specific items. Not a recipe book but a wonderful discussion of the science, history and context of food. Also dispels some hard entrenched myths. See searing meat and fish!



2. If you wish to help support visually impaired Kindle users in getting the "Disabled Text to Speech" setting removed from the Kindle, please make others aware of this review - thanks !
   
   I was lent the hard copy version of this book by a friend, but I wanted to buy the Kindle version. I sometimes find I can read things on a Kindle more easily than on a printed page, and when things get really desperate, I can use the text-to-speech feature. Or can I?
   
   Since others have done an excellent job of reviewing the contents of this book, I will address issues unique to the Kindle version.
   
   While this is a very useful reference for serious cooks, the Kindle version is a bad deal. Although the publisher has incurred none of the costs of manufacturing, warehousing, and shipping a physical book, they charge nearly the same price for a virtual product (~$3 less - big whoop!). Clearly they are making a handsome profit on this version compared to the print version. Which makes my next, and more salient issue, all the more egregious.
   
   To add insult to injury, they have disabled text to speech. Do they have something against those of us who have visual problems which make reading difficult? Or, do they plan to try and squeeze still more money out of us for an audio version?
   
   Until Kindle users say no to paying physical book prices for ephemeral virtual books which we have learned can vanish with a keystroke from Amazon central control, the pricing structure is going to continue to get worse, not better.
   
   But more importantly, that a publisher would block a feature which is primarily used by disabled people is offensive to say the least. (Who else would be willing to endure listening to the droning electronic voice?) Surely there is some bright lawyer out there who can find a way to challenge this despicable practice under the auspices of the ADA, perhaps in combination with the fact that it infringes our fair use rights? Amazon should stop offering this "option" to publishers. But until then, ALL Kindle owners should insist on change by avoiding books for which text-to-speech is disabled. It is silly to suggest that one should be able to read an electronic book through one interface (the screen), but not the other (the earphone jack). They are, in effect, prohibiting the use of assistive devices. In this case, a device we purchased from them! Personally, I am lucky in that my difficulties are limited and transient in nature. I do have the option to read things directly, most of the time. Others are not so lucky, and have no such choice. Why is Amazon closing the door on these folks? And what soulless lout at Scribner thought this was an appropriate thing to do? (Scribner - even their name is Dickensian ! )
   
   If, like me, you are a serious cook, and a lover of books, and you feel you simply must own this book, please buy the hard copy in order to send a message to Amazon and the publisher. Also, let Amazon know why you didn't buy the Kindle version. Better yet, purchase a used copy, or look for it at your local library. The only voice some people hear is the one coming out of their pocketbook. Also, keep in mind that there is no end to the wonderful cook books we don't own (yet), so perhaps there is one from a less avaricious source that you would like to add to your collection before you get around to (someday) adding this one. One of the pleasures of cooking is that no matter how accomplished we become, there is always something new to learn.
   
   Equally important, please contact the Author's Guild, the neo-Luddite organization responsible for pressuring Amazon into adding this "feature" and let them know how much harm they are doing to others, and ultimately, through their short-sightedness, to their own members. Urge them to withdraw their objection to text to speech. It does not provide a comparable alternative to recorded audio books, read by a professional voice talent, and anyone in their organization who bothered to listen to Kindle's text to speech would know that. After all, Amazon owns Audible, the audio book company. Why would they shoot themselves in the foot by competing against their own product?
   
   Thanks for reading this, and please help persuade Amazon to do the right thing with regard to full accessibility for all Kindle owners.



3. Watch Video Here: http://www.amazon.com/review/RWS9VA6YENDVJ The Best Damn Food Book Period!



4. While coverage in some areas is much deeper than in others, I am continually surprised by the number of topics it covers ranging from the biochemistry of olive brining to cooking of meats, the biological history of where oranges come from, and many, many more topics.
   
   Just open the book to a random location, and you'll find yourself immersed in amazing insights about even ordinary foods.



5. This is the single most useful book in my kitchen - and probably in my house. If you want to understand why food acts the way it does, you need this book. As a reference, it nearly always has the answer I'm looking for - and usually some additional helpful information that I didn't know I was looking for until I read it! It's not dumbed down or overly wordy like the "What Einstein Told His Cook" books - the writing is concise and the scientific explanations are clear, even for those of us without a science background. This book taught me to cook without relying on recipes, and how to fix recipes that go wrong. It's a pleasure to read and the one book in my kitchen I can't do without.

5 comments about The Bread Lover's Bread Machine Cookbook.

1. Bought this book along with The Zo bread maker. It is an excellent reference on bread machine baking and the only one you'll need. It is very detailed and will give you all the information you need to make excellent breads no matter what machine you have. I don't use the manual that came with my machine except for looking at the order to add ingredients and how to use it. Otherwise, I make the recipes from the book. They have all come out well. The two I recommend most highly are the SOUR CREAM BREAD and the BRIOCHE. These breads are the best I've ever had and get devoured by my family within a day. Yes, if you follow Hensperger's recipe for the BRIOCHE bread exactly you will be amazed that such a bread would come from your machine. I've made Brioche by hand, and I can tell you the result from the machine using her recipe is awesome!It's french bakery quality. Buy this book; you won't be disappointed.



2. This has been a great book. I borrowed it from the library first to try it out and now I want to buy it. there is a lot more in it than just recipes. It has her own experiences in it and little tid bits of information about each recipe and group of recipes, flours, and gluten free flours and sour dough... etc. All the recipes I have tried work for me in my cusine art bread machine. My loaves turn out better than the book the machine gave me. It even has a recipe for sour dough which hasn't tasted sour enough for me so I will be trying that again.
   
   I give this book a five star rating for being easy and informative



3. After buying my Bread Machine, I had little luck with making breads. This book - all 600+ pages is the best book purchase I've ever made. Aside from the hundreds of recipes, the history, pointers, etc. found in this book are invaluable. Buy it! You'll be a winner with baking breads via your bread machine.



4. I'm a rabid bread baker and have probably tried most techniques, old and new. Just for the heck of it I bought a Zo recently and after a few mediocre attempts at some of my rustic favorites, I decided to go back to the old fashioned, labor intensive ways. I came across a few mentions of Beth's book on The Fresh Loaf website. Okay, I'll try it. Wow. Without a doubt this is the BEST bread machine reference source available. Bar none. She incorporates old and new,even ancient techniques to help achieve some really high quality breads; even sourdough starters are made easy and understandable....and they work !
   If you have a bread machine...this is the only book you need.



5. Better than the recipe book that comes with bread machine. All recipes I have used turned out great!

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

1. 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.



2. 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.



3. 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.



4. 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. 10 THINGS YOU NEED TO EAT AND MORE THAN 100 EASY AND DELICIOUS WAYS TO PREPARE THEM tells how to eat smarter and get healthy by learning creative recipes for using healthier foods. A former Network TV host and chef provides recipes for nuts, fish, berries, lentils and more, and creates approachable, easy dishes for any who want to spice their diets with variety and interest. From a sweet Beef and Beat Stew to Sauteed Sesame Spinch, this is an outstanding pick.

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 Ball Complete Book of Home Preserving.

1. This book was received in great condition. It was very helpful, when I decided to can some tomatoes. It is also very helpful in canning many other items. It is a tremendous guide if you are not an expert in canning.



2. I love the information and variety of recipes in this book. It makes preserving simple and my jams have come out wonderfully. Highly recommend.



3. If you love to can, this book is for you! It literally has everything I can think of to can and has very explicit instructions. I've made numerous things out of this book and so far I've had rave reviews. If you're new to canning, this is a great book. Lots of variety, lots of really creative recipes, yet easy enough to make you comfortable trying it. I highly recommend this book for canning!



4. I have yet to use this item. But there are many recipies in there that I can't wait to try this summer with some fresh produce from my garden!



5. i have just started reading this book. So far it has A TON of info about canning and some great recipes. I cant wait to put them to use this spring/summer.
   i gave it four stars since i have not yet really used the book.
   i cant imagine ill be disappointed.

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. 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!!



2. 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



3. 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!



4. 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. It is so great to find a book that gives me recipes that will please each and every one of my five kids. About two years ago, my wife and I were informed that all the kids had some type of allergy and cooking became a nightmare. I was lucky enough to be told by a friend that not only this bakers cook book but another cook book had been created for people with allergies. Boy did I breathe a sigh of relief when they came in the mail. Cooking is now pleasurable and all the recipes are so easy to follow and my children are happy. Five of them by the way and that is no easy task. I highly recommend this book, not only is everything yummy but my kids dont get up in the night anymore complaining that they are not feeling well PHEW!! kudos to cybele pascal. She has created something that is a much needed item in our world today!!

5 comments about The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread.

1. I certainly think this is a beautiful book, but I just don't use it unless I'm making bagels (and even then I convert the recipe to whole wheat bagels). I think it's because most of the recipes are geared towards using white flour, which just doesn't have a place in my bread. I was also a bit put off by the author's comment that wholewheat flour doesn't make light bread. Huh?! Come and taste some of my wholewheat breads!
   
   I started making really good bread when I received, "The Laurel's Kitchen Bread Book" for Christmas, about five years ago. I received, "The Bread Baker's Apprentice" book at the same time. My Laurel's Bread Book is falling apart, this book, however, still looks fairly new. For everyday breadbaking, it just seems too lavish and I was never willing to go through the hassle of trying to convert all of the recipes to wholesome ones. Plus, I didn't need to do this conversion with Laurel's book in my kitchen. Now I've acquired another bread book, which is also amazing: The Tassajara Bread Book written by Edward Espe Brown. If you want good, wholesome, everyday breads, that burst with flavour, then please try one of the other books I've mentioned - or both if you want an extra treat!



2. I ordered this book because i was interested in bread baking it just great. On my fourth different loaf.



3. I am a Chef. And, I have always hated baking and pastry. It is too precise for my personality. In fact, I pretty much cut class or didn't pay attention for the entire baking and pastry section during culinary school. I have been incredibly stressed out lately for many reasons, and it dawned on me, that focusing on something like bread making could ease my nerves. Not to mention the fact that kneading dough could definitely be a serious punching bag for me. After quite a bit of research and thought, I settled in this book. I went to a book store to look at it and compare it to 10 others. I wanted something that was really advanced, even though I am not (in bread baking that is). What is truly amazing about this book is that it is both for the advanced and for beginners. The two caveats, are that you must have a lot of patience, and more importantly you must be willing to read everything, learn, and pay very close attention to detail. If you are insanely anal, then this is the book for you. Otherwise, I urge something a bit more simple. I decided to start with basic White Bread. I followed the formula perfectly. The house smelled like a million bucks, and the bread. The bread.... WOW! It was closer to a Pain Brioché - somewhere in between plain white bread and buttery brioche. It was perfect. It gave me confidence, and that is so important in the kitchen! BUY THIS BOOK. I now know that I can provide for my family in the most basic way. I make bread feed family. I MAN!



4. Peter Reinhart has quite a gift for explaining things well, which is why this book is "extraordinary" and can enable anyone interested in making wonderful bread to do just that. Well written, well organized and great useage of pictures. A wonderful book for breadmakers and aspirers.



5. A friend who makes gorgeous bread recommended this volume when I begged her for recipes. What a gift. Author Peter Reinhart teaches, explains, and aims his readers on the path to crafting artisan French and Italian breads in their own home ovens.
   
   Why is the bread at restaurants and exquisite bakeries so much better than my own? Reinhart gives away the family jewel secrets - - and they're not what you might imagine. He also reveals the art and science of breadmaking in its component parts and sequential steps.
   
   Reinhart also included dozens of interesting, delicious, and relatively easy recipes. I'm now making bread like the stuff at nearby fancy Cincinnati restaurants.
   
   If only violin or painting were this easy! But bread making is easy, now.

5 comments about What to Expect: Eating Well When You're Expecting.

1. i used this book after pregnancy also and found it very helpful to me and my family when making dishes that were healthy. it helped to lose the baby weight than trying to diet to death.



2. This was a gift for my daughter and she enjoyed the things she learned and what things she should avoid. She said her doctor said the book made her a better patient.



3. I have heard feedback from patients that really like the recipes in this book and that they are not too hard or time consuming to make since you really don't have time as a mom. There are many books out there for diet in pregnancy and this is good one to add, but there are some misconceptions out there that you are eating for two or that you need to gain a certain amount of weight during pregnancy. Just like your baby your pregnancy is different and your weight gain is going to vary based on genetics, diet, and exercise. Another great book that looks into pregnancy myths and also has an entire chapter on dietary myths in pregnancy is Hands Off My Belly: The Pregnant Woman's Survival Guide to Myths, Mothers, and Moods



4. This book is NOT written by doctors, and my OBGYN (considered one of the best in my county) strongly disagrees with a lot of stuff in the book. I also have found research that counters some of what they say.
   
   My OBGYN was absolutely enraged at the book's allegation that pregnant women who have food allergy family histories should not eat peanuts or peanut butter. There is no medical validity to that claim--the peanut butter is not going to harm your baby, and there is no medical evidence to suggest that it will give the baby allergies.
   
   Also, the book talks a lot about how you should eat flaxseed liberally, when in fact there are studies that show too much flaxseed can interrupt the growth of the fetus. While the book does say you should consume DHA, it barely mentions EPA (equally important). Also, it does the SERIOUS disservice of not explaining that the true and purest form of DHA/EPA is in algae--NOT fish. Seafood itself has no DHA/EPA--the fish get it from the algae they eat. There are companies like V-Pure (whose supplements I purchase) that grow their own organic algae outside of the ocean (so free from ocean contamination).
   
   So pregnant women like me who wish to avoid seafood because of mercury DO have an option. However, the book just makes it sound like seafood is the only way to get DHA/EPA. Not true.
   
   In the section discussing Selenium, the book states that Brazil Nuts are a "whopping" supplier--they do not tell you that one brazil nut contains 200 mg of selenium (the book correctly states you need 60 mg per day when you're pregnant) and that eating too many brazil nuts can lead to selenium toxicity--well, the average woman would not think that eating 3-4 brazil nuts a day could be harmful--but it could be.
   
   The book also recommends DHA fortified bars and snacks which contain Life's DHA, a product by a company called Martek. However, it does not mention that the Cornucopia Foundation released a study showing that Martek extracts Life's DHA using a NEUROTOXIN called Hexane, and that severe illness and diarrhea has been diagnosed in some babies who consume formula and products with Life's DHA. I say "no thanks" to consuming that while I'm pregnant.



5. I bought this as a gift, but I have other books from this series and they are great. My niece who recieved this book as a gift says it has been very helpful.

5 comments about Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World.

1. Fantastic book. Great way to learn how to make delicious foods in a much healthier and low cal way. The only thing is that many of the items are portioned for large groups (But it's great for an individual). Its also a great book if you are counting calories or points (Weight watchers) because everything is so easy to calculate.



2. I really didn't care much for this book. There were no real original ideas, just basically common sense methods such as using fat free/low fat, sugar free/no sugar added, or light products in place of the original full calorie ones. Also some of the ingredients called for in the recipes are not readily available for most people in there everyday grocery store.



3. This is a fantastic cookbook. It uses so many more common ingredients then many of my other cookbooks. I am a member of weight watchers and love this book over my weight watchers cookbooks (they seem to call for things I never heard of). I have purchased this cookbook as a gift for a friend, because I love mine and so many of the recipes that I like I knew she would enjoy them too. I have also recommended it to other friends and other weight watcher members.



4. This book including the history of how Hungry Girl came to write could easily have been written by myself. Even her recipes are very similar to the concoctions I have come up with in an effort to stay slim in Los Angeles amongst the beautiful people. Hungry girl gave me some new and refreshing ideas to add to my own and I am grateful for that and give this book five stars. I love to eat, and I seem to need that satiated and full feeling in order to be satisfied. I strongly disagree with some of the reviews that say the recipes do not taste good. Perhaps you follow them too literally? I don't know but I have been cooking for years and I just adjust things that don't seem right to me. I just finished a large plate of chili cheese fries and it was absolutely satisfying and healthy too. I was planning to make her macaroni and cheese later. Her recipe calls for a family sized bag of cauliflower in cheese sauce combined with whole wheat penne. My store did not have any of the cheese sauced cauliflower but I love the idea of using the cauliflower to "stretch" the pasta (a trick I often use by whipping a large head cauliflower in my food processor along with a large baked potato....taste great just like mashed potato with less calories, starch and carbs) so I will cut up a fresh cauliflower and will probably make a vegan cheese sauce using nutritional yeast to mix in but will also make use of her cube of light laughing cow cheese to add some more authentic cheesy taste. I just love her ideas, they have really helped me to add variety! I also love how many of her recipes are designed for one, that is so helpful to me. After you look at her book, it's so easy to use the principles of volumizing the meal with vegetables and low calorie choices to make your own recipes. For those who speak of the use of high sodium and/or unhealthy foods I think that Hungry Girl only includes these for occasional use and for the sake of convenience when you are pressed for time, something I can appreciate. Most things are cooked from scratch using healthy items. I don't actually know how many of the recipes I have followed without making any changes at all, but it's the inspirations that have proven most valuable to me. The use of fiber one cereal to "fry" is great. I make chicken fingers like this all the time. I mean sure, it's not the same as a bucket of KFC, but come on people you have to make some sacrifice, and frankly I think she makes the sacrifices a lot easier to swallow. I also like to "fry" eggplant slices in the oven using this method for a delicious eggplant parmesan. I use nutritional yeast for the cheese when I make this. Anyway, I think the folks giving the book a negative review are unable to use the recipes to their advantage and to form their own ideas. A little common sense, cooking skills and imagination make this book a reference to return to time and time again.



5. Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World, I have to say is a good beginning to those who want to eat healthy but not the answer. I like eating healthy and that means that I don't include Splenda or any artifical sugars in my diet. Artifical sugars are bad for you, and I saw too many recipes involving artifical sugars then I normally used to. HG look at recipes with brown sugar!