3 comments about The Rodale Whole Foods Cookbook: With More Than 1,000 Recipes for Choosing, Cooking, & Preserving Natural Ingredients.

1. A wee bit of history may help to clarify the title for those who aren't familiar with Rodale. Rodale is a health-centered publishing house for the past 25 years. It publishes Men's Health, Prevention, Women's Health, Runner's World, Best Life, Bicycling, Running Times, Mountain Bike, and Organic Gardening and includes Fitness House kitchen which developes recipes. Rodale was the publisher for the whole South Beach Diet series. Four health-related and health bill articles were done with President Obama and family's assistance in fall 2009 issues of Rodale magazines.
   
   People who are dedicated to healthy living swear by this comprehensive cookbook, (1400 recipes, over 400 new recipes from the last edition) as their "go to" household cookbook with good reason. When you look at the cookbook industry you will notice that most of them are highly specialized by ethnicity or by narrow theme (such as raw "cooking"), technique, or by ingredient. You cannot help but notice that most of the cook-authored or restaurant-centered cookbooks are focused on flavor more than anything else.
   
   "The Joy of Cooking" is the other major encyclopedic cookbook that comes to mind, however its' 75th anniversary edition, published in 2006, speaks philosophically to a previous time. It went through a contemporary transformation in 1975, however the latest version relies on a fair amount of mix-together cooking, using stuff like dry mixes, canned soups, vegetables and fruit and saturated fats which smacks of the 50s-60s. Even though the last version now includes a section on nutrition, it is not intrinsic nor is it integrated.
   
   By contrast, "The Rodale Whole Foods Cookbook" never loses sight of health implications, serious about things like replacing sugar in desserts, which definitely cuts down on the crazy-making failures of trial and error baking. For instance, the pound cake recipe uses a cup of honey versus the more typical cup of sugar. This book is worth it for the dessert section alone as the substitutions for white flour and white sugar have been made for you. As far as main meal dishes, it includes vegetarian recipes as well as non-vegetarian.
   
   A small aside: I find it ever-so-slightly old fashioned in menu planning in terms of being over-ambitious. Are you really going to do chicken cacciatorie + whole wheat pasta or cheese squares + eggplant salad + fennel or lemon cookies, (one menu given for an everyday meal; the menus for entertaining are much more ambitious)? So, those pages of the book may provide inspiration more than direction for today's harried families.
   
   You can go to googlebooks and see parts of the older edition, but you get a lot of bang for your buck with this most updated publication and there is no substitute for paging through this massive documentation of kitchen work with a focus on updated research for your optimal health.



2. I am going to keep this review short, sweet, and to the point. I own shelves-full of cookbooks. I quite simply love to cook, love to eat, and love to read cookbooks. I am also very concerned about eating healthy, sustainable, seasonal and natural products. I am so impressed with the thoroughness of purpose to this book, and every recipe I have tried has been superb. I have to be honest and say that I wish nutrition facts were included for the recipes, but other than that I have no complaints. It is a truly comprehensive guide to cooking with whole foods. Wonderful.



3. Product arrived in a timely manner which I was impressed by, considering it was around the holidays. The product was in great shape, as described online. Thank you so much!!

5 comments about Canyon Ranch: Nourish: Indulgently Healthy Cuisine.

1. There are lots of "healthy eating" cookbooks out there, but most are written by food scientists, academics, and people whose culinary training, while perhaps competent, has been outside of the mainstream of the restaurant/hotel industry. That means that while they please the statistics and requirements of their healthy mission, they have little-to-no experience at actually pleasing the palates of real customers used to "real" food, healthy or otherwise. Happily, Chef Scott Uehlein comes from a lifelong background in restaurants and hotels where the culinary rubber-chicken hits the delight-of-customers road--and this book shows it in every delicious page. Scott is no culinary elitist. He knows about FLAVOR and TEXTURE and how they combine with desire to create snacks, dishes, and whole meals that satisfy the body's healthy nourishment needs AND the soul's sustaining, pleasing ones, too. And a lifetime of actually talking to his customers and actually interacting with diners and experts alike means he can communicate to the home chef the how's and the why's of this truly "indulgently healthy" treasure-trove of recipes that you can make even tastier in your home than they look and sound in the book's beautiful pages. Scott Uehlein's people-pleasing passion fused with Canyon Ranch's time-tested nourishing mission of health and excitement makes this book a keeper. So get it. Keep it. USE it and cook from it. Your body AND your soul will be both nourished and enriched!



2. I already own Canyon Ranch Cooks: More Than 200 Delicious, Innovative Recipes from America's Leading Health Resort and consider it one of my favorite cookbooks, healthy or otherwise. Because of this I was very excited for this cookbook's release. Lucky for me it lives up to my expectations based on the earlier book.
   
   What is so appealing about Canyon Ranch: Nourish: Indulgently Healthy Cuisine is that it is full of recipes for food that are low fat and nutrient rich, but that don't taste like bland diet food. Whenever I make a Canyon Ranch recipe it's easy to forget I am cooking healthy food because the food is so boldly flavored and indulgent.
   
   This book is no exception. It is full of restaurant quality food that is craveable whether you are trying to eat a healthy diet or not. It also includes a lot of foods that one might think would be forbidden in a healthy lifestyle like Cauliflower Fritters, Crab Souffles with Caramelized Carrot Sauce, Salmon en Croute, and Cream of Mushroom Soup. Overall there are SO many recipes I have bookmarked that I want to make that I have a post-it on every page. Best of all, the recipes turn out as amazing as they sound. I made the Salmon en Croute with the Parsnip and Carrot Puree last night. It was amazing and my boyfriend commented on how rich and flavorful it tasted. We both tend to find salmon a bit bland at times but in this recipe it really brought out its natural flavor. I've also made the flatbreads and am looking forward to trying them with the toppings mentioned in the book as well as my own.
   
   Beginners will also appreciate that the book starts with a section on basics that includes everything from nutritional principles to what properly grilled salmon looks like to how to scrape a vanilla bean. Those who are experienced in the kitchen will find much of this to be a review, but it is still helpful to have it to reference. I also appreciate that there is a separate section of vegetarian recipes that feel substantial and creative. I personally cannot wait to make the Butternut Squash Tart with Arugula Salad. There is also a helpful section in the back that notes which recipes are gluten-free and dairy free.
   
   The only caveat worth making about this book is that many of the recipes do require some preparation so they are not ideal if you would like to prepare a meal in under 15 minutes. However, with the guidance of the basics section the techniques are all pretty approachable and could be handled by novice home cooks.
   
   The bottom line is that this is an amazing cookbook for anyone who wants to balance their desire to be healthy with a longing to eat great, soul satisfying food. For me it is right up there with my favorites like The Food You Crave: Luscious Recipes for a Healthy Life, Conscious Cuisine: A New Style of Cooking from the Kitchens of Chef Cary Neff, The Professional Chef's Techniques of Healthy Cooking, Second Edition, and Cooking Light Complete Cookbook: A Fresh New Way to Cook (Book & CD-ROM). I have a feeling I will be using it as much as my previous Canyon Ranch cookbook.



3. AWESOME COOKBOOK! There are GREAT photos plus the book is easy to read, and it has clear, detailed directions...many good extras, too! The only difficult thing I've run into is that some recipes call for evaporated cane juice, and I have not yet tracked this down. What we have made has been full of flavor, very healthy, and enjoyed by all!



4. CANYON RANCH: NOURISH comes from Executive Chef Scott Uehlein in collaboration with staff nutritionists and covers the basics of a healthy spa's cuisines. Recipes cover every meal and occasion and offer flavor-packed choices, from a Caraway Chicken Soup with Spaetzle to Spinach and Candied Pecan Salad, NOURISH is a far cut above most 'healthy cuisine' cookbooks, and an outstanding pick for any library strong in health-conscious cookbooks with pizzazz.



5. Great book, great food. I went on a cruise on the QM2 and they served Canyon Ranch food in the dining room which prompted me to order the book as soon as I got back. If this doesn't satisfy your tastebuds nothing would. A great assortment of heart- and life style friendly recipes

5 comments about Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen.

1. Upon the initial review of the book, I thought "Ahw, just another cook book with recipes the home cook would never attempt (ingrediants not readily available/process not geared to an average home cook)." My thoughts were changed when I read various reviews on this Amazon review post under this book, designating to give it a second chance. So I did, and I am greatly pleased. Many of the recipes can be made by the home cook. Michael's stories are very enjoyable - they help you greatly to understand his style and what he hopes to accomplish. His chef's tips are also very invaluable (commenting on the role of his pantry, cooking tools, ingrediants, etc.). I greatly enjoy his ideas on how to completly change a dish (i.e. turing it to an oriental slant my making a vinegarette that would include "XXX", etc.). Between his cookbook and the Michael Chiarello cookbooks, I was able to understand the style the each chef is trying to get across. I had never been able to accomplish that in the past.
   
   Note: I am a Clevelander so I do I have an upfront appreciation for Symon's accomplishments.



2. Bought Michael Symon's "Live To Cook" Book for my son-in-law, who is a chef. Started reading it before I wrapped it for Christmas and had a hard time putting it down. Found it to be a good read, and I never got a chance to try any recipes! I may have to buy a second copy for myself.



3. I received Michael Symon's cookbook as a gift from my mother who has eaten at many of his restaurants with the most recent being the "B Spot" at Quicken Loans Arena which was described to me as the best hamuburger ever... I am a Clevelander who has transplanted to Denver and I long for the wholesome gourmet of the Midwest. Michael Symon's cookbook is truly a book; I have read it cover to cover without reading the actual recipes. His intros to every recipe are truly gripping and want me to attempt every idea. Unlike many many other cookbooks his recipes are quite simple, with few ingredients required. I have made his pickles, spicy ketchup, pepper relish, Lola Burgers, BBQ Sauce, and Italian Braised Beef all within 2 weeks of owning the book.
   As a Clevelander he makes me proud, and as a writer he really makes me feel as though these recipes are a personal experience I have shared with him. I would love to someday sit down with Michael at GLBC and discuss his book over a pint of Dortmunder. Thanks Michael!



4. LIVE TO COOK WAS A GIFT FOR MY HUSBAND HE LOVES IT SOMETIMES HE LET ME BROUSE THRU IT



5. Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen starts off with the contention "If I can't finish a dish in two pans, I won't do it." It tells of a Food Network chef's determination to make great food more accessible for home cooks without simplifying the food or process, and it includes tips for better shopping, including 'five things you should never buy'. From how to use salt to sharing dishes beloved by his Greek-Italian-Eastern European parents, this is packed with color photos and delightful recipes and tips perfect for any general lending library.

5 comments about What Einstein Told His Cook: Kitchen Science Explained.

1. My wife and I have been working out and eating better to shape up and life a healthier life.
   
   With this, I've been studying food and cooking, and was drawn to this book.
   
   It's a fun, quick read, shedding light on the products we cook and cook with. Its insights have already affected the way I cook and prepare food. It's breezy conversation tone and clear cut facts make the book fun and addictive. I'll be buying the follow-up and the author's other books in the near future, and have shared this one with friends and family.



2. Wolke certainly enjoys food -- but more than that, he enjoys debunking scientific myths and putting the truth out there to his readers. His explanations of the old stories about frying an egg on the sidewalk, using a potato to soak up salt, selecting a caviar spoon, etc. are great fun. They also present science as logical, straightforward, and interesting, as it should be presented. As a popularizer of science, Wolke is hard to top.
   
   He is, sadly, addicted to puns that range from bad to terrible.



3. This book is pretty interesting, but I was hoping it would answer some more basic questions about cooking and chemical reactions in baking and cooking. I guess I was hoping for it to be a little more scientific.



4. Have you ever wondered if it is really possible to fry and egg on a hot sidewalk? How about why it takes longer to cook foods at higher altitude? And what the heck does "ultra pasteurized" mean in regard to milk? If these questions have ever crossed your mind, you can find the answers, and the answers to many others, in "What Einstein Told His Cook" by Robert Wolke.
   If e=mc2, is WAY over your head, have no fear, Wolke keeps the explanations basic. With witty remarks and answers to more questions about cooking, foods, and kitchen related topics than imaginable, Wolke makes learning about kitchen science easy and enjoyable. He explains all his concepts, ideas, and technology in straightforward English. On top of that, he even throws in recipes here and there, which is definitely an added bonus. The book's nine chapters covered more than imaginable. The first chapter went through everything sweet, from raw sugar to how white chocolate is made. The second chapter covered everything about salts. The third was all about fats, such as what partially hydrogenated means. The four was about kitchen chemicals, such as MSG and cream of tarter. The fifth covered everything about meats from surf (sea foods) to turf (red meat). The sixth covered fire and ice, such as "Can hot water freeze faster than cold water?" (In all honesty, I had heard that hot water froze faster that cold when I was younger, and I just learned that that's incorrect!) The seventh covered a lot about coffee and alcoholic beverages. I learned a lot that I never knew before from that chapter, probably because I've never touched either. The eighth was a really interesting chapter because it was all about the microwave and how it works. It was honestly fascinating and covered ideas I had never thought of. The ninth and final chapter was all about tools used in the kitchen. Once again, I found this chapter very informative. I also found myself wanting to head down to Bed, Bath & Beyond to pick up some of these fun kitchen gadgets, like the olive picker.
   I would give this book 5 stars. It was an easy and informative read. Wolke splashed the pages with humor that made it quite a delight to read. I also felt that I learned a lot from the book. I enjoy cooking and I learned some of the answers behind the questions I had. I also learned the answers to many questions I had never thought of before.
   Personally, I thought this was a high quality book. I would recommend it to anyone looking to gain some more knowledge about everyday kitchen questions. It turned me into a little bit of a scientist in my own kitchen. I found myself testing out ideas that were in the book. When I cooked my popcorn, I caught myself thinking about what I had learned in the book. I think the knowledge I gained from this entertaining read will stick with me for a while.
   
   **Just in case you were wonder, an egg fries at 158 degrees Fahrenheit. As Wolke says, "that's quite a bit hotter than any reasonably attainable ground temperature." He even tested it himself! To me, he is the "myth buster" of the kitchen. He did several experiments that brought kitchen science to life!



5. Why does European chocolate (or Mexican chocolate, for that matter) taste better than the Nestle and Hershey equivalents? Should roads be paved with molasses rather than asphalt? Why call white chocolate chocolate, when it's not chocolate at all? Does adding salt to water really make it boil faster? What does "partially hydrogenated oil" really mean? How do you defrost foods, make perfect cookies, clean silverware, or avoid blowing things up in the microwave? Wolke's book is the perfect mouthful of information for anyone who has ever spent time in the kitchen and wondered why things work the way they do. Chapter by chapter, Wolke explain some of the questions that have been haunting cooks for years. He uses both scientific and layman terms to explain to all from the novice to the chemistry professor that the kitchen is the ultimate lab for biology, chemistry, and physics. Rather than digging through pages of scientific literature, Wolke provides short, clear answers to every-day questions concerning all aspects of the kitchen and food science, from sugar to salt to kitchen tools.
   Rather than limit his explanations to paragraphs of information, Wolke, with the help of food professional Marlene Parrish (his wife), he has you, the reader, put the concepts to the test. Where else to test kitchen science than in the kitchen? His physical examples include everything from Chocolate Velvet Mousse (ever tried mixing chocolate and oil?) to Boiled Live Lobster (should you boil or steam it?). If you've ever questioned the conventions of cooking, Wolke probably has a witty yet clear answer for you in What Einstein Told His Cook: Kitchen Science Explained.

5 comments about Blueberries for Sal (Viking Kestrel picture books).

1. My Mother read Blueberries For Sal to me when I was a child in the early 1950's. I read it to my children 20+ years later. It holds the magic still today. The gentle story and the classic illustrations will enchant children and stay with them throughout their lives.



2. My daughter (2 1/2yr) loves this book. The pictures are drawings in black and white, not full color, which seems to hold her attention more. The bears in the story are not scary but sweet. It even encouraged her to eat blueberries! I definitely recommend this book.



3. McCloskey, R. (1976). Blueberries for Sal. New York: Viking Press.
   
   0670175919
   
   
   In this classic, little Sal and her mom go to pick blueberries on the aptly named Blueberry Hill with the intention of canning them. Sal complicates this plan by eating every blueberry that comes near her. On the other side of the hill, another mother and child are out looking for berries, a anthropomorphized bear and her cub. Both cub and child wind up separated from their mothers while eating the berries, they wind up following each other's mother.
   
   This text has the potential to feel strange to students who are raised outside of the context of picking fresh berries and canning. Despite this, a teacher could help make it relatable by emphasizing the idea of eating a favorite fruit. This book could also be accused as being dated in terms of its gender roles (no fathers are present as care givers and Sal's mother is shown wearing a skirt despite the fact she is trekking up a hill).
   
   For teachers on the hunt for a longer picturebook read aloud, this book is on the text-heavy side and is longer than the average picturebook by 20 pages.
   
   McCloskey's illustrations are done realistically in black and white and earned the book a Caldecott Honor .
   
   
   Activities:
   
   A teacher could use this story to set up a lesson on addition and subtraction, as Sal picks and eats the berries.
   
   A teacher could use this to kick off a lesson on bears, their habitats, foods, behavior patterns, need for hibernation.
   
   And of course, after sharing this book, an adult could take the student berry picking or be taught how to can berries or make jam.
   
   A teacher could also pair Blueberries for Sal with Are You My Mother? and discuss what a child should do if they become lost.
   
   
   Quotes of Note:
   
   "One day, Little Sal went with her mother to Blueberry Hill to pick blueberries."
   
   "She picked three more berries and ate them. Then she picked more berries and dropped one in the pail-Kurplunk! And the rest she ate. Then Little Sal ate all four blueberries out of her pail!"
   
   "On the other side of Blueberry Hill, Little Bear came with his mother to eat blueberries."
   
   "Little Bear and Little Sal's mother and Little Sal and Little Bear's mother were all mixed up with each other among the blueberries on Blueberry Hill."



4. My wife and I looked for this book for many years. It was a favorite of our daughters and was lost when she grew up. We looked at book shops auctions and flee markets hoping for a usuable old copy but to no avail. Then Amazon came to the rescue with a brand new one,hard bound at a good price too.It came in just a couple of days nicely packaged,just in time for her birthday!She cound't belive it- she was so happy!Thanks to you folks at amazon.com



5. Robert McCloskey's classic book describes a chance encounter between a child and her momma and a bear cub and his momma.
   
   When both families head to Blueberry Hill to stock up on fruit for the winter, the little ones get separated from their mothers and begin to follow the wrong mothers instead. The lesson in the book is in how each mother reacts when she finds someone unexpected following her. She takes a good look and backs away, because -- Mr. McCloskey tells us -- "She was old enough to be shy of people/bears, even a very small [one]." The families are reunited and everyone makes it home OK.
   
   This sweet book emphasizes our connection to nature and encourages a respect for wild animals.

5 comments about Raw Foods for Busy People: Simple and Machine Free Recipes for Every Day.

1. The book is small, not pleasant to look at in any way, and I'm surprised that a number of the recipes call for tools and food items that are beyond the "normal" kitchen. I thought this was a basic book, good for someone interested in learning about incorporating raw foods into their diet. I haven't tried any recipes yet - only saw a few I'd likely actually try. I'll look through it more, but at this point I think it's a poor choice for an intro to raw foods.



2. One of the best simple raw books I have encountered. The ideas are fabulous and the ingredients are not difficult to find. I can actually eat these food combinations without going yuck. This is a wonderful book to own whether you plan to embrace the raw food lifestyle or not.
   
   If you wan to make a gook addition to your collection, you must read these ones:
   Mrs. Richter's Cook-Less Book: The Original Raw Food Recipe's From The Original Raw Food Restaurant!
   Raw Food And Health: The Raw Food Classic By The Founder Of The Raw Food Movement
   The Advantages Of Raw Food
   The Black Art Of Cooking: The Raw Truth
   The Unfired Food Diet Simplified: The Raw Food Guide



3. I am considering a raw diet and am looking for information on recipes that are fun but that do not require a bunch of silly gadgets. This book had some good ideas and because of it, I have gotten a few other books to gather more information.



4. I bought this book at Whole Foods when I recently decided to switch back to a raw diet. Previous attempts had been great, but had ultimately ended when I didn't have enough time to maintain the food prep. Since I'm starting a business and have even less free time now than I did back then, I thought this looked intriguing.
   
   The recipes I've tried have been true to the title's promise: they're pretty quick and easy to prep (although if you're using a dehydrator there is, of course, a long delay between starting and finishing a recipe, but that's just the way that is).
   
   What I don't like about the book is similar to what some other reviewers have said: the paper and binding feel a bit cheap, there aren't pictures as there are in some books to help orient you to what you're making, and the selection of recipes doesn't really include anything substantial, like an entree.
   
   Still, it's a good book to have in your raw foods library and it comes in handy. Just don't rely on it to be the main source of inspiration.



5. Perhaps if you are not an accomplished cook this would be a good book for you, however most of the recipes were uninspired and showed no new combinations.

5 comments about The New York Times Passover Cookbook : More Than 200 Holiday Recipes from Top Chefs and Writers.

1. I'm looking forward to trying many new things for the Passover holiday. There is a great selection of holiday recipes in the book.



2. The book is okay for a Ashknaz Pesach Seder, but for more tastey stuff, I wouldn't reccommend, but only a few receipes were used but not much! For a first time cook, it's good.



3. I wish I had read the negative review about this cookbook and given a little more thought to the target audience of this book. I was online and bought a handful of different Passover recipe books, without agonizing too much over which one I should get. I was certainly not in the target audience.
   
   The up-side is that it has SOOOOO many recipes and from many different (famed and trendy) contributors. If you are a foodie, are serving foodies, or really care about impressing your guests with the dinner, then this is a great resource.
   
   But if you've just spent 2 weeks cleaning every niche and crevice of your home and kashering your kitchen and sleeping for about 3 hours a night (or maybe you're just a busy person and don't have the time), you might not want a cookbook that is filled with recipes that require about 10-20 ingredients -- especially when each ingredient may only affect the flavor subtly. Not everyone who is coming for Pesach dinner is going to have the palette to appreciate my killing myself over the meal -- especially when the invitees may very well include Uncle Max who just prefers gefilte fish out of a jar and bratty or picky kids who just want matzo ball soup and would cry if you try to do anything fancy or different to the matzo balls.
   
   Moreover, as another reviewer wrote, the kashrus standards of the recipes are not necessarily according to Orthodox levels. There are recipes in the book for making matza yourself, which isn't really recommended, especially since the whole point of Passover is to avoid leavening and you won't necessarily do that unless you bake the matzohs fast enough. But those were the only recipes that I found had flour in it. The book is pretty good otherwise about keeping things kosher.
   
   I happen to also love cookbooks with lots of color photos. This is not one of them. But to each his own. It does have a lovely section in the middle with a handful of photos of selected recipes.
   
   For like-minded people, I would recommend taking a look at Susie Fishbein's Passover cookbook (although those of you who have her Kosher by Design series may find some of the recipes repetitive) and Susan Friedland's Passover Table book.



4. I really liked the book. My friends raved about the Sweet and Sour Beets recipe. My only suggestion for improvement would be to give specific instructions for the Sedar plate and suggest different menus for a Sedar.



5. The best kosher passover cookbook I've ever seen. The recipes are very good, and the variety is top notch. Truthfully I find a lot of cookbooks a little boring, but this is a Julia Child, Claudia Roden quality cookbook.

5 comments about Mexico One Plate At A Time.

1. I love watching Rick Bayless on PBS and this book does an excellent job of capturing how talented he really is. This book blends an approachable writing style and impeccably written directions with food that comes out flavorful and perfect every time. Since I have never been to Mexico I especially appreciate the commentary and tips he provides. It makes me feel very comfortable when cooking from his book and as if I am learning something new with every recipe I make.
   
   Best of all, the recipes come out great as written. Most are quite simple to make and even those that require quite a few steps may be time consuming, but not difficult. In other words, you don't need any advanced culinary techniques just time to make them. So far everything I tried has come out beautifully without any tweaks. I especially enjoyed the Casserole-Style Zucchini Tamal, Chorizo-Potato Tacos with Simple Avocado Salsa, Cornish Game Hens with Apricot-Pine Nut Mole, and Horchata. The Horchata especially has been a favorite in my house. My boyfriend has frequently requested it and declared that it is just as good (if not better) than the Horchata we had at Mexican restaurants in California. Bayless suggests mixing it with milk for an especially indulgent treat and I've found that using vanilla soymilk yields something that is sinfully creamy and a great party favorite.
   
   Overall this is an excellent cookbook. Even if you're relatively unfamiliar with authentic Mexican food Bayless makes it approachable and delicious and tempts you with recipes you can't help but long to make.



2. I love Rick Bayless--he has always kept Mexican food authentic and original--never attempting to Americanize the best. This book is another masterpiece in his hat.



3. Inspired by Rick Bayless' award-winning performance on Top Chef Masters, my co-chef and I decided to venture into honest-to-chiles Mexican cuisine in our home cooking. We had eaten at Mr. Bayless' Frontera Grill while visiting Chicago some 20 years ago, when the place was new, and the owner's name not even close to the household word it has since become, synonymous with "authentic Mexican." Who better, then, to lead us into these deep and previously (for us) unexplored waters than Mr. Bayless? His approach, while combining the scholarship that led him to graduate studies in anthropology, with a genuine love for the cuisines and people of Mexico, makes the journey a pleasure. Not that it's easy--nothing really worthwhile is, where cooking is concerned. Nonetheless, with a cookbook created by a gifted teacher like Bayless, even newbies to Mexican cooking can have success. He is a prolific author, and we encountered Mexico One Plate at a Time in the process of sampling our way through his cookbooks. One Plate is taken from Bayless' cooking show, which unfortunately is no longer broadcast. It breaks down a complex and intricate cuisine into easily digestible chunks, without sacrificing the authenticity that is the hallmark of the author's culinary style. For those who equate Mexican cooking with tacos, burritos and enchiladas, prepare for a revelation.



4. My husband and I read this cookbook and both of us agree that it is a delightful read as well as a great cookbook. Rick Bayless gives very specific directions in his recipes to ensure your success as you cook. He provides sources for the variety of ingredients that are needed in his recipes as well as colored pictures and glossary to help you on your way to authentic Mexican cooking.This is not your typical cookbook!



5. Purchased for a gift but now want my own copy! Kind of a bummer that there are very few photos but still a delicious refrence for authentic style mexican recepies! Great deal!

5 comments about Cooking Without a Grain of Salt.

1. This is the 3rd replacement of this cookbook I first purchased over 30 years ago. I learned to not fear spices and how to make them work together for new flavor. I also bought my daughter a copy. Mine have been well used over the years. I recommend Herb Burgers and Sweet & Sour Purple Cabbage as old standbys that always turn out delicious. This edition has more recipes, I'm excited to try.



2. Very happy with this book of low salt cooking. I am a diabetic with high blood pressure...this is a great book. I am very pleased with my purchase !



3. I got this book for my mother who has meneries disease and it was very informative and gave alternative cooking and recipes for someone who can no longer have salt in their diet.



4. most recipes are good, however, being without pictures make it odd for my husband to use. Since my husband has been on a heart transplant waiting list, by doctors orders, this book really helped us.



5. If you have to do without salt, this book will definitely help make your meals more palatable. Not only does it have plenty of recipes in it, but it will also give ideas on how to remake some of your favorites.

5 comments about Fix-It and Enjoy-It Healthy Cookbook: 400 Great Stove-top and Oven Recipes (Fix-It and Enjoy-It!).

1. There's not much to say that hasn't already been said, but I agree with other reviewers. This book is THE BEST healthy cookbook I have ever used and believe me I have tried many! There is no compromise in taste or appeal. I started ear marking pages until I realized I wanted to try them all. My daughter recommended it to me and I was hooked. Go for it!



2. If you want to get more healthy bang for your buck at the supermarket and on the family table, look no further. This is a well-researched and well-rehearsed cookbook with healthy recipes that WORK. They are not loaded up with tons of obscure ingredients. In fact, everything is easily found in the most basic of supermarkets. These are real recipes by real people, adapted by experts to be healthful as well as delicious.



3. It was a waste of money. I have other cookbook's by this author which I really like-not this one! Tried 5-6 recipes found them all pretty tasteless. Unless you like really bland food, I wouldn't recommend this.



4. Hello...my name is Julie and I'm a cookbook addict. I absolutely adore cookbooks. I can spend hours looking through them. (That's not to say that I cook a lot of things out of them, but I do enjoy flipping through recipes.) Needless to say, when I saw that the Fix-It and Enjoy-It cookbook series had a new healthy cookbook out FIX-IT AND ENJOY-IT! HEALTHY COOKBOOK: 400 GREAT STOVE-TOP and OVEN RECIPES by Phyllis Pellman Good, I just knew I had to take a peek.
   
   If you are interested in a terrific cookbook with lots of healthy recipes, then you should definitely take a look at this one. There are so many yummy-sounding recipes that I made a huge list of recipes to try. I have to mention that almost all (if not all) of the recipes are very quick and easy to prepare which is a must for me since I'm always running my kids around during dinnertime. Since the cookbook is full of healthy recipes, I was thrilled to see that almost all of the ingredients are natural and easy to find -- yet not out of a box or can. And I love that there is nutritional information for every recipe which makes it easy to calculate Weight Watcher points (when I'm so inclined.) I think the beauty of this cookbook is that the recipes are healthy without being difficult to make. It's a perfect combination for busy mothers everywhere.
   
   We have been really busy lately so I haven't been trying a lot of new recipes the past few weeks, but I did want to try at least one before writing my review. I am a huge fan of baked oatmeal, and I thought it was pretty healthy. Well, the recipe my friend gave me has so much butter and cream in it that I would never knowingly eat it. This cookbook had a low-fat, healthy option for baked oatmeal that I decided to make for dinner one night when I was eating by myself (there is no way my husband and daughter would ever even try it.) I have to say that I was pleasantly surprised by how flavorful the oatmeal was. I only wish I'd had a few blueberries to sprinkle over the top.
   
   While I do really, really like this cookbook, I would be remiss if I didn't mention the one little drawback for me -- there aren't any pictures. Since I love to leaf through cookbooks, I always like seeing the colorful pictures and the finished products. Having said that, I still highly recommend FIX-IT and ENJOY-IT! HEALTHY COOKBOOK; just know that you will have to imagine how wonderful your dishes will look!



5. This cookbook makes fixing unusual but healthy food, especially vegetables, easy to understand. Calories and fat per serving are clearly marked. But I would have preferred more vegetable and main dishes and not so many deserts and drinks.