Food Recipe Books
Weight Watchers New Complete Cookbook |
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If you're a Weight Watcher, this
collection of 500 recipes in a handy loose-leaf binder could put you in
the fast lane on the road to success. This cookbook is designed for Weight
Watchers' 1•2•3 Success program: points are assigned to foods
based on fat, fiber, and calories, and your daily point allowance is based
on your current weight. So you can eat what you want, as long as you don't
go over your allotted points. The better your food choices, the more you
can eat before you run out of points.
Recipes are varied and cover the whole gamut: sauces; breads; soups; meat,
chicken, fish, and vegetarian entrees; pasta; vegetable, grain, and potato
side dishes; and, of course, desserts. The recipes are more healthful
but not drastically different from foods you and your family enjoy now.
Many are familiar comfort foods, such as Pizza, Oven "Fried"
Chicken, Beef Stew, Tuna Noodle Casserole, Chocolate Layer Cake, and Cheesecake.
Internationally inspired favorites include Dolmades (stuffed grape leaves),
Orange-Flavored Fajitas, Moo Shu Chicken, Tandoori Haddock, and Senegalese
Peanut Soup. The nutritional breakdown for each recipe is more complete
than in most cookbooks, and includes calories, fat, saturated fat, cholesterol,
sodium, carbohydrate, fiber, protein, calcium, and Weight Watchers' points. |
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How to Cook Everything |
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Mark Bittman, award-winning author
of such fundamental books as Fish and Leafy Greens and food columnist
for the New York Times ("The Minimalist"), has turned in what
has to be the weightiest tome of the year. There are more than 900 pages
in this sucker--over 1,500 recipes! This isn't just the big top of cookbooks:
it's the entire three-ring circus. This isn't just how to cook everything:
it's how to cook everything you have ever wanted to have in your mouth.
And then some.
Bittman starts with Roasted Buttered Nuts and Real Buttered Popcorn, and
moves right along, section by section, from the likes of Black Bean Soup
(eight different ways), to Beet and Fennel Salad, to Mussels (Portuguese-style
over Pasta), to Cream Scones--and he hasn't even reached seafood, poultry,
meat, or vegetables yet, let alone desserts. There are 23 sections in
this cookbook (!) that reflect directly on the how-to of cooking, be that
equipment, technique, or recipe.
Every inch of the way the reader finds Bittman's calm, helpful, encouraging
voice. "Anyone can cook," he says at the beginning, "and
most everyone should." More than a few college kids are going to
head off to their first apartments with Bittman's book under arm. More
than a few marriages will benefit with this book on the shelf. And anyone
who loves cooking and the sound of a great food voice is going to enjoy
letting this book fall open where it may. No matter what the page, it's
bound to be a tasty and rewarding experience. |
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Weight Watchers Simply the Best: 250 Prizewinning
Family Recipes |
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If the old saying "butter
plus salt equals flavor" is true, somebody neglected to tell the
folks at Weight Watchers. Simply the Best is a testament that good food
need not always be accompanied by dietary guilt and that flavor doesn't
have to be sacrificed in the name of health. The book's more than 250
sensible low-fat recipes cover the culinary spectrum, from entrees such
as Bella Braised Chicken to desserts such as Strawberry Crepes.
While the book is designed to accompany the popular Weight Watchers diet
program, it can be used by anyone interested in healthy, delicious, low-fat
food. The prizewinning recipes are contributed by Weight Watchers members
and staff from across the U.S., Canada, and England. For chefs new to
low-fat cooking, Simply the Best is an excellent resource for learning
flavorful combinations to substitute for traditional high-fat, high-caloric
fare. Most inspiring is the sheer variety of recipes included in the book
and the unique variations on old themes. While it may sound unconventional
to purists, the Apple Cranberry Pie with Granola Crust is wonderful, and
the Chicken Marsala with Green Grapes would go well on any table. |
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Moosewood Restaurant Cooks at Home: Fast
and Easy Recipes for Any Day |
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Winner of the 1995 James Beard
Award for Best Vegetarian Cookbook
Although many people think that cooking without meat means spending
more time in the kitchen, the cooks at the world-renowned Moosewood
Restaurant know this isn't so. Busy balancing home, work, and other
commitments, they've been cooking for family and friends every day of
the week for over twenty years. Moosewood Restaurant Cooks at Home is
the result of that experience -- over 150 carefully honed and tested
recipes calling for the best ingredients, accompanied by time-saving
tips and planning suggestions, add up to a delicious whole-foods cuisine
that is versatile and healthful and can be prepared with a minimum of
effort.
This book contains dishes full of exciting flavors, sure to please
every taste, from savory soups to substantial main-dish salads, from
hearty stews to palate-teasing "small dishes." Sauces, salsas
and dressings, and a collection of almost-instant desserts turn the
simplest meal into an occasion.
Chapters on techniques and menu planning, lists of recipes for special
needs, including nondairy and vegan fare and kid-pleasing food, as well
as an in-depth guide to stocking the meatless pantry (including a list
of recommended convenience foods), make Moosewood Restaurant Cooks at
Home the essential companion to everyday cooking. |
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Getting Thin and Loving Food! |
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Her inspiring story is familiar
to millions of TV viewers. A decade ago, Kathleen Daelemans was unexpectedly
drafted to be the head chef of a spa café frequented by movie stars,
rock stars, and sports superstars. One problem - a big one: Chef Kathleen
weighed 205 pounds and was a size 22. Refusing to sacrifice her love of
food to lose weight, she invented a cuisine that earned raves from Esquire,
the New York Times, Bon Appétit, and the Los Angeles Times. Kathleen
herself lost more than 75 pounds, and her show on the Food Network, the
station's first and only diet show, became a smash hit. In Getting Thin
and Loving Food!, Kathleen returns, with more than 200 super-simple recipes
that put flavor first, plus hundreds of culinary and motivational secrets
to help you achieve your healthiest weight while keeping you "Henry-the-Eighth
happy and satisfied." From pleasurable power breakfasts like Oatmeal-Orange
Raisin Bars, to meals like Cashew Chicken, Skirt Steak Fajitas, Thai Shrimp,
and Stir-Fried Ginger Pork, to sumptuous desserts like Dark Chocolate
Soufflé Cake and Strawberry Cheesecake Mousse, Kathleen's food
combines down-to-earth practicality with vibrant flavors. Crammed with
candid advice, task-oriented tips, and success stories from Kathleen"s
many fans, Getting Thin and Loving Food! gives you everything you need
to jumpstart your new lifestyle and keep you motivated - and laughing
- along the way. |
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Fantastic Food With Splenda |
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In her second book of recipes,
culinary expert Koch (Unbelievable Desserts with Splenda) expands the
possibilities of cooking with the sugar-derived sweetener to include breakfast,
lunch and dinner. Along with new desserts like the Margarita Cheesecake,
Sour Cream Apple Pie and Cafe Au Lait Ice Cream, Koch offers a slew of
low-calorie recipes for dishes such as Sweet Cinnamon French Toast, Barbecued
Pork Sandwiches and Spicy Orange Beef. There are also tips for buying
the right ingredients and directions for preparing a variety of condiments,
accompaniments and beverages. Nutritional information and Weight Watchers
Points are provided with each recipe. This is a very useful book for diabetics,
dieters and anyone who wants to live a healthy lifestyle without sacrificing
his or her sweet tooth. |
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The Book Club Cookbook |
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"Whether you’re looking
to start a book club, choose your book club’s next reading selection,
find a recipe to match with a book or gather fresh food ideas, this volume
can help," declare authors Gelman and Krupp, a PR consultant and
an educator, respectively. To gather all that material, they contacted
members of dozens of book clubs throughout the country—from clubs
of Jewish moms in Atlanta to psychotherapists in Connecticut—and
quickly discovered that these chatty groups are diverse, passionate and
boast an impressive camaraderie. It’s logical, then, that this collaborative
project offers all sorts of anecdotes and food ideas from club members
and profiles of various clubs, in addition to recipes drawn from favorite
books. (Short plot summaries of each suggested title are also included.)
The choices range from Anna Karenina’s Wild Mushrooms on Toast and
Life of Pi’s Tandoori Shrimp to The Hours’s Crab Casserole
and Nickel and Dimed’s Mozzarella Sticks. Part cookbook, part celebration
of the written word, the volume illustrates how books and ideas can bring
people together. And considering that there’s an estimated seven
million people in America involved in book clubs these days, this should
prove to be a popular volume. |
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The Healthy Kitchen
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In Eating Well for Optimum Health,
one of Amazon's bestselling health books of 2000, alternative-medicine
maverick Andrew Weil revealed his version of the ideal diet (and backed
it up with scientific proof): a variety of unprocessed, or "whole"
foods; just-picked, organic vegetables; whole grains; "good"
fats, such as the omega-3 fatty acids found in fish and nuts; fresh herbs
and spices instead of heavy sauces; and a minimum of meat and dairy products.
Eating this responsibly is certainly an admirable pursuit, but home cooking
of this caliber can be intimidating, requiring much more energy than it
would to pull up to the drive-through and order a burger and fries. In
The Healthy Kitchen, Weil successfully teams up with Rosie Daley, formerly
chef at the ritzy Cal-a-Vie Spa, to show how to cook with confidence within
these dietary guidelines, creating dishes that are not only good for you,
but are also fun to prepare, beautiful to look at, and delectable.
For those of you predicting a tofu-fest, have no fear: Weil stresses he's
"unwilling to eat food that is boring, artless, and devoid of pleasure
even if it's somebody else's idea of healthful." Indeed, the gorgeous
color photography in The Healthy Kitchen will get you drooling over healthy
entrées like Warm Chicken and Asparagus Salad and desserts like
Lemon Yogurt Sorbet. You can be proud to serve these recipes to your family
and friends--many of the appetizers and entrées are perfect party
foods, sized to feed a dozen. Some recipes are notably more complicated
than others--Cold Vegetable Pasta Primavera involves grilling five different
veggies; baked Vegetable Wontons are time-consuming if you're not familiar
with the folding process. However, Daley and Weil advise working your
way up to these more complex dishes.
Sprinkled throughout the book are witty and wise health tips from Weil
and cooking shortcuts from Daley. The two admit they don't agree on
all cooking matters; Weil would substitute cashew milk for coconut milk
and adds his two cents on making the Thai Shrimp and Papaya Salad spicier,
for example. The Healthy Kitchen seems to be influenced a bit by Martha
Stewart's Healthy Quick Cook, with Weil's text shaded in that unmistakably
Martha sage-green, and Daley's in what Stewart might call bisque. Both
books emphasize seasonal fresh foods and boast sumptuous photography
and tempting menu suggestions. However, Weil and Daley outdo her with
calorie and nutritional breakdowns for each dish, shopping guides for
easy meal planning, and tips on encouraging children to help out in
the kitchen (and develop lifelong healthy eating habits in the process). |
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Eating Without Heating |
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Valya and Sergei are 16 and 17
years old. They have stayed on a strict raw food diet for over half of
their lives. This book consists of their insights about raw food and their
favorite recipes. You will find ideas for all occasions, from gourmet
dishes that take only minutes to prepare to elaborate wedding banquets.
Illustrated with Valya’s drawings, this book is a delight for the
eyes and spirit. |
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