5 comments about Big Green Cookbook: Hundreds of Planet-Pleasing Recipes and Tips for a Luscious, Low-Carbon Lifestyle.

1. I found this to be a really thoughtful and straightforward guide to a greener lifestyle. I like how the recipes are easy-to-follow and don't require a ton of ingredients and the text is printed large enough that you don't have to crank your neck to read it when you're following a recipe in your kitchen.
   I also enjoyed the clever little tips throughout the book that make reading it interesting and enjoyable. Plus, leaving no stone unturned, the book was printed on recycled paper with soy-based inks. I highly recommend you buy this book and see for yourself!



2. Good book to teach you how to go green, little tips make going green an easy transistion



3. I just purchased this cookbook a few weeks ago and couldn't be happier with my decision! Jackie Newgent's twenty-seven clever tips for low-carbon cooking are truly innovative and have helped me lower my energy bill quite significantly. I really appreciate her common-sense approach to cooking and living an eco-friendly lifestyle--plus, her recipes are delicious!!



4. I have had the Big Green Cookbook for a few months and I have to say that I'm happy with every recipe I've tried. They're really easy to follow. The chocolate chip cookies (they're called Happy Planet Cookies) are so good they should be marketed! You hyperbake them, which means that you use less gas or electricity. That's just the beginning. There are lots of other cool energy-saving techniques in the book and tons of helpful tips. The recipes are divided by seasons too, which is a good idea. I wish more cookbooks were arranged this way. Some of my other favorite recipes so far that I highly recommend are Berry Good Micro-Bars, Garlicky Spinach Flatbread Pizzette, Brew and Bean Chili, Star Chicken Stir Fry, Baby Arugula Orzo Salad, Grape Poppers, and Hass Avocado and Black Bean Salad. I should say that the avocado black bean salad is always a hit at parties. I love this cookbook!



5. Jackie Newgent is a double threat; not only is a she a talented chef and writer, but she's a registered dietitian who knows a lot about good nutrition and a healthy lifestyle. This cookbook is chock full of delicious, nutritious, and easy to prepare foods with an eye on how we can all eat and cook to save our health and save the planet. As a fellow RD and author/writer, I could not recommend it enough to clients, the public, and anyone who wants to eat and live well for life.

5 comments about Fish: The Complete Guide to Buying and Cooking.

1. This book was ordered as a gift. The recipient, my daughter, called me and said she went through the book and has marked off all the recipes that she wants to try. Her best friend is jealous and wants one too!



2. a little outdated but still gives great advice and good recipes. all you ever wanted to know about cod but were afraid to ask.



3. This book opened up a world of cooking fish that I had missed throughout my life. Great recipes, great explainations. Exceptional. I have been giving it as a gift to my fishing buddies.



4. As with How to Cook Everything, many of Bittman's recipes could not have been tested before publishing and seem as though they were concocted at his desk.



5. I have tried a number of fish cookbooks, both in English and Chinese, and was not satisfied with any of them. The two main problems: (1) the dishes are too *heavy* - e.g. they use too much butter or heavy cream, or involve deep frying, which I avoid; and (2) they rely too much on the same sets of stereotyped ingredients, e.g. tomato-, cream- or soy sauce-based sauces.
   
   Mark Bittman tends towards light and healthy cooking, which is much more to my taste, and he offers incredible variety from cuisines all over the world. My very favorite salmon recipe is on p. 235, Salmon Roasted with Cilantro "Pesto". Even those not crazy about cilantro may like this one - it's light, delicious, fast and easy to make in a toaster oven, and likely very *different* from any style of salmon you've had before.
   
   Fish cookbooks occupy a crucial niche for me - I don't eat meat and general cookbooks tend to concentrate very heavily on meat and sweets, neither of which interests me. And vegetarian cookbooks by definition include no animal food, but I eat and like fish. So the easiest way to bridge this gap is to get a fish cookbook. The problem was finding a good one. Well, this is definitely the best one I've found. I recommend it highly.

5 comments about First Book of Sushi (World Snacks).

1. In our home food is a big deal. So when I saw this book series I knew we needed to have it for our tiny foodie-to-be. The pictures are fantastic and I love the verses! It's smart, hip, and funny! "Big big Futomaki", and "Hot Hot Hot!" makes my 4 month old son(and us) crack up EVERY time. A big plus is I don't mind reading it over and over because the content is simple, but not dumbed down. I love that. I also love that it is sturdy, and the perfect size for the side pocket in our diaper bag. For an added bonus bring this along to your favorite Sushi restaurant, and sit at the sushi bar. You can point to the real stuff while you read, and baby will gets lots of attention. High five to you coolest parent ever!
   
   Important note: The last verse is on the BACK COVER. I read it for several weeks before I realised this. I was confused about why the book would rhyme until the last page. It didn't make sense. Then one day I was looking at the back and had that Ah ha! moment. Much happier once we realised that.



2. This book just isn't as good as the others in the series. I like the artwork with the seed beads as roe, etc. but the flow of the poetry just isn't all that.
   The one I love is "Hola Jalepenjo". It's far better than this one.



3. I found this book in a funky little store in Nashville and bought it as a gift for my niece. The artwork is colorful and fun, the rhymes are great, and the concept is fantastic. My niece's mom ended up buying all of the rest of the books in this series, I like the rest too, but this one is by far my favorite of them all.



4. When I was pregnant with my daughter this was the first item I purchased for her. We have read it a ton of times. Now, at 31 months old, she has a pretty big library and this is still one she consistently pulls off the shelf for me to read. Whenever we go out for sushi she always says, "pink pickled ginger cools my tongue, wasabi HOT, HOT, HOT"!



5. If you are a foodie and want to share your love of food with you little one these books are perfect. The art is a mix of paper cutouts and found objects and the rhyming story is very cute. You'll be repeating things like "Hola Jalapeno" to your little one with glee! I just wish this author would put out more of this series of books.

3 comments about Smoking Food: A Beginner's Guide.

1. This book is just what the doctor ordered when it comes down to holding the reader by the hand and into the world of smoked food. EVERYTHING is described here that a beginner could possibly want. Written in easy to understand text I would suggest this book to anyone thinking of smoking their own food. Five stars!



2. I read this book twice, not very informative. I was frustrated reading "smoking is an art". I was/am new to smoking and wanted a true directional book. This book lacks any useful information. The only interesting part of the book was that I learned that I could smoke hard boiled eggs. But it didn't really explain what wood to use or an approximate time. So my eggs smelled like smoke but didn't taste like smoke... I would suggest that you look elsewhere for your smoking knowledge, I found a truly useful book on the subject is: "Backyard BBQ: The Art of Smokology" by Author Richard W. McPeake, I learned more reading that book then 4 others on the subject combined (I especially like the temp/times being a newby to smoking)



3. Being a beginner to smoker cooking, I was looking for a book to take me through the steps from A to Z and start to finish. This book is definitely the one! Every step is explained in simple layman,s terms, from which woods work best right to what meats and other items are the best tasting. The recipes in the book are all totally worth trying. I haven't used them all but I plan on geting there.

5 comments about Sophie-Safe Cooking: A Collection of Family Friendly Recipes that are Free of Milk, Eggs, Wheat, Soy, Peanuts, Tree Nuts, Fish and Shellfish.

1. So far I like the book. I have a toddler with egg, peanut, dairy, and soy allergies. I make everything from scratch and needed more ideas.. This book is great for your everyday inexpensive food items that most of us have in our pantry. Recipes are pretty simple if cooking allergy free is new to you. The only thing I would advise is to make sure you carefully read the ingredients listed in the recipes since some products contain "natural flavor" or "spices" for example, which could have hidden allergens if not listed when you buy it at the grocery store, therefore I add a substitute if needed. I am glad I purchased this book. Have been using it just about every week.



2. I found this book a real lifesaver, I am new to the world of food allergies, my now 9-month-old daughter has severe food allergies we discovered this only on the introduction of solids at 6 months, no family history on either side. I am still nursing her and have cut the offending foods out of my diet No wheat, eggs, dairy, nuts, fish, carrots and banana. As a result of this I have been starving and mostly missing sweet treats and so I bought this book to make interesting food for my daughter when she gets older but in the meantime I'm enjoying the treats this book has to offer. I would certainly recommend this book



3. This is a pretty good cookbook overall, but I wouldn't recommend baking only with oat flour. I have tried a couple of the recipes, like the brownies and chocolate cake. I discovered that oat flour does not bind together and everything just falls apart. The other recipies are fine.



4. This cookbook is okay. I agree with another reviewer that the oat flour left the baked goods soggy, especially the pancakes. I found that by using these recipes and making some subtitutions they have worked better. But I can do that with a regular cookbook. I recommend using Earth Balance buttery spread instead of butter (made from vegetables oil and soy beans) and a combo of rice flour and barley flour for the wheat flour (barley does have gluten). I also substitute applesauce or mashed bananas for eggs and get good results. If you are not much of a cook and need something to help with a food allergy child, this cookbook is a good place to start.



5. My son is allergic to wheat, eggs, dairy, soy and nuts. I was thrilled when I first saw this book. However, having received the book and having tried a few of the recipes, I want other buyers to beware. I would not spend money on this book. Some of the recipes are not actually allergy safe. Here are some specific examples from my experience.
   1) Many people with wheat allergies are also often allergic to oat. Every baked good recipe in this book recommends oat flour as an alternative to wheat flour. There are no other suggested alternatives. When I tried substituting other flours (rice, potato, tapioca) in the recipes, the food does not turn out. The pancakes with rice flour do not rise and fall apart.
   2) Also, many of the recipes recommend the use of margarine of palm shortening. Most margarines and palm shortening contain SOY! I think it is irresponsible of the author not to point this out or recommend specific brands of margarine and palm shortening that are soy free.

5 comments about A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game.

1. This is a really good book to have on hand. It has a lot of really nice recipes and it is very easy to read. The directions are very clear and well written.



2. I ordered this book to find out how to cure bacon and smoke meat. I found it very helpfull. I was having a hard time in finding a cure, but the book sugested a cure by mortin. I will tell everyone I know. If you need a good meat book this is one of our favorites.



3. Good service. Product arrived in good condition and in a timely manner. Would do business whit this seller again!



4. 
   
   Very Useful for anyone interested in Living off of the Land.



5. This book had pages missing and misplaces. I had to return it for a refund. It had good info, but a bad printing. I will be reordering and hope to get the whole book this time.

5 comments about Fish Without a Doubt: The Cook's Essential Companion.

1. Having recently eaten at Rick's restaurant at the Mandalay Bay in Las Vegas and had one of the finest seafood experiences I have ever had, Rick did not need to write a cookbook to establish himself. For that matter, we could throw in an appearance on Oprah. So why did he? He did so because of his passion for cooking seafood and his desire to share that passion with others.
   
   Instead of just a collection of recipes, Rick's intent was to teach people the how of cooking fish along with an appreciation of the current state of the oceans and the impact that over fishing is accomplishing. This is a book that is as concerned about teaching the ins and outs of cooking fish, as it is with the final products.
   
   In writing this book, Rick asked himself this not so simple question. What would it take for a person in a home kitchen to enable them to prepare a wide variety of wonderful seafood dishes. The book was then structured to provide both recipes and instructions, with the ultimate intent of teaching home cooks how to become comfortable with cooking seafood and to become knowledgeable about the environmental issues currently impacting the oceans.
   
   If you enjoy seafood or at least enjoy seafood when cooked by someone else, this book is intended for you. It will make you a better seafood cook as well as pass on to you some of Rick's passion for the Oceans. He has worked to try to address the issues in home kitchens, as well as thought about cooking from the perspective of someone who is not a master chef. Cooking seafood right does require skills, but with this book you will definitely acquire many of these skills, and the result will be to elevate your seafood cooking to its next level and a more integral part of your cooking regime.



2. Anyone who's ever eaten fish prepared by Rick Moonen has been seduced. This chef knows how to cook fish like few others. He has cooked fish in top kitchens in both New York and Las Vegas for many years. But, for this book, Rick put aside his toque and assumed the role of home cook in a New York apartment kitchen. That means these recipes are created with the home cook in mind. They are not watered down restaurant recipes. The ingredients are accessible as your grocery store and the local fish market.
   
   Rick's affiliation with fish extends far beyond its preparation. For years he has been at the forefront of the sustainable movement, a leader in the efforts to save swordfish, cod and Chilean sea bass from extinction. (Like me, he is a charter member of Seafood Choices Alliance.)
   
   Rick and I have been friendly colleagues for many years. As one who considers herself fairly expert in cooking fish and seafood, Rick continually amazes me with his creativity. Cooking my way through this book has definitely increased my own knowledge of fish cookery and expanded my horizons.
   
   For the novice fish cook, Rick begins with a picture section where he shows, step-by-step how to accomplish basic techniques of preparing fish and shellfish for cooking and serving. Next comes a section on how to shop for fish and to store it. A chapter describing the fish he uses in his recipes comes next.
   
   Rick spends a good deal of time explaining the techniques and equipment he uses. Rather than one big chapter on the subject, he intersperses his wisdom throughout the book at appropriate places. After reading his notes on broiling fillets, he convinced me to purchase a cast iron griddle.
   
   If you like to cook fish, OR if you would like to cook MORE fish, you will want this book in your collection.



3. I was so happy to get this book - it was at an amazing price and it was shipped in excellent condition!!! Thank you.



4. This book has a recipe for linguine and clams that was printed in Gourmet magazine; I've made that a half-dozen times and it's always great. If you do that recipe, triple the chili flake to increase the awesomeness. I finally bought the book and have done a handful of the dishes in it thus far. Overwhelming positives include a) the recipes are clear and easy to follow, they're not easy, but they're straightforward and you can get the dish right the first time, b) he includes substitutes for every receipe which is fantastic if you can't find a certain fish, and c) he has various side dishes or complements and even details how to plate dishes, which is wonderful. After making a half-dozen underwhelming halibut filets from other sources, I've now made two smashes in a row (the poached halibut with green curry and sauteed with harissa tomato sauce). Really good book, buy it.



5. We eat a lot of fish but I was running out of ideas so I bought this book. The first dish I made was the Shrimp Scampi because my mother showed up with fresh off the boat shrimp. It had to be the best scampi I have ever eaten, fresh shrimp aside. It was simple, easy and I did follow the instructions exactly, so it came out perfectly cooked. The dishes are not complicated, the sauces are straightforward but a wonderful compliment to the fish and his instructions for perfectly cooking the fish are accurate and easy to follow. I highly recommend this book to all levels of cooks.

5 comments about Fish & Shellfish: The Cook's Indispensable Companion.

1. This was my textbook for Fish and Seafood in Culinary Arts. My instructor was a 1st year teacher and I'm thankful I had this book to refer to. I can now walk into a fish market with confidence and know what I'm looking for and how to properly break down a whole fish.
   
   A dear friend of mine is a charter fisherman in Nantucket and I told him about this book. He loves it as well. I love the fact that Peterson gives you several fish options for your recipes, in case you don't have access to the one specific fish needed. You are then free to use the other fish suggested. Reading his comments are insightful as well, I have probably learned as much from those as from the other text in the book.



2. Today I ordered a new seafood cookbook; a gold box offer. Then I see my very favorite, still out there for sale! I have cherished this for years! This is full of information! It tells you about the fish or seafood and suggests ways to cook it. Tells how to clean fresh seafood. I love it. We will see if this new one I ordered today measures up. Ummmm, we will see!



3. this book i s extremely informative and has given me all the info that i needed about the subject matter. i highly recommend this book to anyone thatwants to add a fish book to their library.



4. This is an excellent book on fish and shellfish cookery. The photographs are all "bunched" in the center of the book which makes it a bit (but only a bit) inconvenient to flip back and forth to find the corresponding recipes. The book assumes thorough knowledge and ease of identifying fish from a myriad of species available at large fish markets (either on part of the reader or the fishmonger - unfortunately, this is not always so). I would have liked to see just a few more of the really good photographs, especially with the included seafood dictionary. Nevertheless, this may be the only book of its kind I will use in the future.



5. While I may never be able to try all the recipes in this cookbook, living far from the ocean makes it hard to purchase whole, fresh fish for example; I will be able to try most of the recipes included in this very thorough cookbook. The author offers a large compendium of recipes, a thorough section on different types of fish, and color photos of fish preparation.
   
   Overall, this is probably the most complete book I have ever had the pleasure of reading concerning seafood. Highly recommend.

5 comments about The Glycemic-Load Diet Cookbook: 150 Recipes to Help You Lose Weight and Reverse Insulin Resistance.

1. This is not a diet book. This book explains just exactly which types of foods help you to gain weight and which types help you to lose weight in plain English. A refreshing change from all of the "diet" books out there.



2. We've heard a lot about the glycemic index in recent years, but not many people know exactly what that means and why they should care. The problem with GI is it is an incomplete equation when it comes to figuring out what impact a particular food will have on the body. A better tool is to determine the glycemic load of what you eat and that's something Dr. Rob Thompson has devoted himself to with his diet plan. In this book of recipes that serves as a companion to The Glycemic-Load Diet, Dr. Thompson teams up with world-famous low-carb cookbook author Dana Carpender to whip up some yummy recipes that are designed to control insulin spikes which lead to weight gain, hunger, and disease. One thing you can always count on when Dana Carpender contributes recipes to a cookbook is variety, mouthwatering dishes, and a commitment to keeping them low-carb. You get 150 outstanding recipes to enjoy for breakfast, lunch, dinner, dessert, and everything in between with this book!



3. I'm happy that I did research taking the glycemic index a step further and found the info on glycemic load. Definitely better for diabetes type 2 that I have.



4. Delivery was very fast and the book was in great condition. I have found it to be very enlightening. I am glad I got it. Thank you.



5. Having read The Glycemic Load Diet, I was interested to get this book and try some new recipes. Every dish I have tried so far has been easy to prepare and quite tasty. Also, this book includes an overview of information from The Glycemic Load Diet, which may be helpful for those who do not own that book.

5 comments about Sushi for Dummies.

1. I was given a class for my anniversary in sushi making and found i enjoyed it. I purchase this book, along with a "kit" of basics and a rice cooker. I have made several batches at this time and the book's rice formula has worked every time. This is the secret as i see it. The type of sushi made or ingredients used are not as important as the rice. After all < as stated in this book > sushi means "vinegar rice" not raw fish.



2. I bought this book to accompany my new sushi kit because reviewers thought the instruction manual didn't have enough information. If you are looking to make a lot of different types of really exotic sushi then this book is for you. I personally just wanted to make some roll type dishes and rice balls. For that the information that comes with the sushi kit is quite complete. All in all I found this book to be overwhelming and way too much info for my uses.



3. I was delighted to find some great information in this book. The book has an easy to follow format. It is suited for beginners and experienced alike. I'm a sushi chef so most of the information is more of a refreshing course. However, some of the websites suggested in the book can lead you to great finds easily. Dummy or not, this book will bring much joy to your sushi adventure with minimum hassle, headache, and the expense of visiting a sushi chef like myself :P



4. I was looking for an absolute beginner's book for making sushi, and that's what this book is. It covers all the basics and has all the essential recipes. Great book.



5. THIS BOOK IS GREAT FOR PEOPLE THAT WANT TO LEARN ABOUT SUSHI, AND HOW TO MAKE IT. AS ALWAYS THE DUMMIES BOOKS HAVE SIMPLIFIED THE ART OF MAKING SUSHI!