The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World Review

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(More customer reviews)I've tried three recipes so far from this collection, each one more complex than the last, as I gain my trust in this author. The Baked Eggplant was ridiculously easy (just cut the eggplants into cubes and cook on low for 4-6 hours, then add the seasonings after the cooking is done.) Next I tried the Tuscan White Bean Soup, which was excellent and not at all watery, like most crock-pot soups. Finally, I made a pot of Mexican Chicken in Peanut and Ancho Chili Sauce, and I can finally say that I've found a crock pot book that really does work.
The author encourages crock-pot users to lift the lid and stir while the food is cooking; I heartily agree, because the food ends up well cooked and NOT the watery, insipid mess I usually got. These are recipes that will not taste like a well-meaning, "good-for-you" home economics project. But this means you can't start your supper in the morning and have it done when you're back from work: the result may be watery. That's been my experience with other books, like Judith Finalyson's.
So if you're going to be home and willing to keep an eye on your slow cooker while it's doing its thing, you will be very satisfied with the recipes in this book.

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Although the slow cooker has experienced a renaissance over the past several years, the discriminating cook is still hard-pressed to find slow cooker recipes worthy of serving at a dinner party‚Äîrecipes that reflect concern about ingredients, flavors, and appearance.For these cooks, comes THE GOURMET SLOW COOKER, an upscale approach to this new-old phenomenon by author and food journalist Lynn Alley. With fresh ingredients and imaginative recipes, you can create delicious meals to serve with pride to your guests. Drawn from slow cooking traditions from around the world, the recipes include Lamb Shanks in Tomato Sauce from Greece; Apricot Chicken from India; Chicken Mole from Mexico; White Truffle Risotto from Italy; Proven?ßal Chicken Stew from France; and Potato, Cheddar, and Chive Soup from the United States. In keeping with the sophistication of the food, each recipe is accompanied by wine or beer suggestions. The slow cooker can be so much more than a repository for nacho cheese dip. Paired with THE GOURMET SLOW COOKER, your everyday dining will be elevated from the mundane to the gourmet, while freeing you from hours of hard work in the kitchen.
A slow cooker book for discriminating cooks, with 16 full-color recipe photographs.
Includes chapter introductions to each region, focusing on the slow-cooking traditions and techniques from that country, and local wine or beer suggestions for all 60 recipes.
According to a study by the Betty Crocker Kitchens, 80 percent of U.S. households have a slow cooker. Reviews“Go ahead and sneer. I love my slow cooker. . . . Even food snobs like me are realizing their potential, albeit a little later than the more than perhaps 100 million Americans who already own one.”—Mark Bittman, New York Times

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The Best Ice Cream Maker Cookbook Ever Review

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(More customer reviews)This is approximately the twelfth ice cream book in my collection, so I'm only buying books that add information I don't already have. This one's a winner! In addition to a good selection of recipes for all sorts of normal and exotic flavors, this book includes: (1) recipes for toppings and swirls (fudge, caramel, fruit, etc.); (2) recipes with especially intense flavors (a quart or so of ice cream including a whole cup of peanut butter, for example); and (3) several approaches to the same flavor, so you could make vanilla frozen yogurt, vanilla ice milk, or several styles of vanilla ice cream (and then adapt those styles to other flavors).

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Choice is what it's all about: Choosing your favorite flavor, favorite topping or swirl-in, favorite frozen dessert. For no matter what kind of ice cream maker you own -- an inexpensive canister or a top-of-the-line electric freezer -- there's an extra special treat here for you.Exciting flavors include an assortment of vanillas of varying degrees of richness, several great chocolates, Butter Pecan, Sensational Strawberry, Peaches 'n' Cream, Utterly Peanut Butter and Double Ginger to mention only a sampling. For an extra flourish, there's a collection of ice creams with add-ons -- swirls and twirls, sauces and toppings. There is even an entire chapter of great reduced-fat light ice creams and nonfat frozen yogurts with names like Creamy Banana, Cappuccino, Date Rum and Maple Crunch.Many completely fat-free frozen delights are covered in the chapter called "Sorbets, Granitas and Other Ices." Enticing and refreshing, they come in flavors such as Kiwi-Lime, Mango Margarita, Spiced Rasberry and Strawberry Daquiri. And for showstopping, truly fabulous desserts, made completely in advance, turn to the last chapter, which contains ice cream cakes, pies and other frozen desserts.

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Bobby Flay's Boy Gets Grill: 125 Reasons to Light Your Fire Review

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(More customer reviews)Don't get me wrong, I have been a huge Flay fan since 1996, when I used to watch his first show on food network. Despite his recent TV saturation and subsequent swagger and attitude I think he has contributed alot to modern cooking and deserves his popularity. No, I am not a hater - the past 2 years my family has gone to Mesa Grill for my birthday, and I tape his shows every day. I am a big fan. I would be sad to see someone give it this rating, but I am giving this book 2 stars because I am comparing it to what Bobby Flay has done in the past.
If you are a viewer of his "Boy Meets Grill" show on food network, you probably recognize 80% of these dishes, and can easily get them for free on their website. I have seen him hock this Cuban burger on 3 shows as well as his own show and this book. It's a regular hamburger with a piece of swiss cheese and ham, squished with a heavy object. hardly groundbreaking. Other Flay staples are rehashed and rehashed - honey, chipotle(which he tries to disguise as "smoked chile" a few times in this book), jicama, ancho chiles, chicken thighs, the list goes on. 125 recipes? If you consider regular old guacamole and salsa, quesadillas prepared 5 similar ways, and store bought ketchup with a pureed chipotle as 8 recipes (and 8 other quickie drink recipes), then I'm sure he squeaked his way to 125. (notice this book doesn't say "NEW recipes" like 'Boy Meets Grill' did?)
Also although I am not a fool for color photos, this book is primarily black and white with no pictures (actually there are many pictures of HIM - shopping, smiling, serving a drink, lighting a grill...) until the middle 10 pages where you DO see some color, unlike his past few books, yet the price tag is the same as his others.
I will say one positive thing about the format, as it breaks down by course (appetizers, entrees, etc.), then by type of main ingredient (fish, meat, burgers) followed by menu suggestions matching recipes from each course and a loose game plan of what to prepare in advance.
Put it all together and you see a complacent celebrity cookbook author "phoning it in" - a quickie money maker using old ideas placed into another lucrative media. I can see this as exciting for someone who has just stumbled on Bobby Flay for the first time, someone who has yet to encounter the taste of a chipotle pepper or who occasionally watches his shows and is buying a cookbook for the first time. But for those of us who "know" Bobby Flay, this is one falls short, and don't say I didn't warn you. Want a better value? try Flay's BOY MEETS GRILL, Tyler Florence's 'Real Kitchen' or for grilling anything by Steven Raichlen.

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The Best Light Recipe Review

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(More customer reviews)This book isn't quite 4 stars, in my opinion, but alas, no fractions...
Let me start by saying I'm a HUGE fan of Cook's Illustrated. I subscribe to their magazines and their website, I watch their PBS show "America's Test Kitchen" and I own several of their books. What I love about CI is their scientific and educational approach to cooking and baking. They never throw a recipe at you and expect you to go at it blindly. All their recipes are prefaced with a detailed write-up of their test kitchen trials and tribulations...they painstakingly test every single recipe and they take you along for the ride. What you get in the process is not just a "recipe", but a deep understanding of why a recipe works, and with it a better understanding of cooking and/or baking in general. You will definitely improve your skills in the kitchen if you are exposed to CI.
With all that being said, it is no surprise that I eagerly anticipated the release of this book. It didn't take long, however, for my enthusiasm to wane. My biggest problem with this book is its one-dimensional approach to "lighten" recipes. By that I mean CI's main focus in this venture was on lowering fat and/or calories, but does not pay enough attention to other problem diet busters, like sugar and bad carbohydrates. I am not proposing that CI should have made this book "low carb", but a marriage of low fat/good carbohydrates would have been a more practical approach, especially given what we have learned about nutrition in the past few years. The inclusion of more whole grains would have been a much healthier approach. There are so many tasty whole grain alternatives these days to choose from, like brown basmati rice instead of white, or whole wheat pita bread in place of white. There are some recipes dedicated to healthy grains like quinoa and bulgur, but too many recipes with processed, nutrition-less grains. I am also disappointed with the limited attention on good, heart-healthy fats (eg/good mono-unsaturated fats like olive oil and canola oil in place of the less healthy vegetable oil). It seems their research on diet and nutrition was a bit short-sighted and old-fashioned.
Also, be aware that this is NOT a diet book. In CI's defense, I really don't think that was their intention. I think what they mainly set out to do is take many of our guilty favorites (like macaroni and cheese, chicken parmesan and cheesecake) and lighten them up without compromising too much of their flavor. They certainly accomplished that task. This does not mean, however, that you will lose weight eating them. While there are some recipes in the book that are inherently healthy and light, many of the dishes are still not considered "low calorie". Also, nutrition information does follow each recipe, which is nice, but they are very hard to apply since CI does not let you know what size each serving is.
As far as the recipes go, it is a well-rounded book that includes several appetizers/hors d'oeuvres, salads, soups and stews, vegetables, grains, pasta, poultry, meat, fish/shelfish, and a whole section dedicated to stir-fries. They also offer lightened up recipes of breads and desserts. There are definitely some winners here: like the "Tortilla Soup", the party dips, the "Chipotle Chicken Skewers", their Vinaigrette, "White Chicken Chili", "Chicken Parmesan" and even their "Scalloped Potatoes". I have also heard very good reviews of their "Chocolate Bundt Cake" and their "New York Cheesecake", though the cheesecake recipe is very time-consuming and tedious.
I have come across a mediocre dish or two, but for the most part, the recipes are worthy of the Cook's Illustrated name.
So if you are looking for a way to cut some fat and calories from your every day cooking, but still want to eat some tasty fare, then this is a great cookbook to have on your shelf. But if you want to lose weight, this book alone is not going to do it for you. Although I do admit that cutting fat is certainly a good start.
Hope this helped!


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Includes 300 flavoured, lower fat and reduced-calorie recipes. Each recipe lists calories, fat, saturated fat, cholesterol, protein, fibre and sodium per serving.

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Lipsmackin' Backpackin': Lightweight Trail-tested Recipes for Backcountry Trips Review

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(More customer reviews)We have 8 backpacking cookbooks including both of Christine's books. Lipsmackin' Backpackin' is by far our most used book in our kitchen. The recipes are easy to follow, use easy to obtain foodstuffs, are tasty, quick to prepare, and are even great out car camping where storage space is still at a premium in our little VW campmobile or for a quick busy nite at home dinner.
We bought this book in 2000 just before a 50 mile rim to rim extended hike in the Grand Canyon. Most of our older books dating back to the early 70's called out items that were hard to find early on and next to nonexistent now days. Freeze dried meals may be light but are expensive to use for the number of nites we spend out on the trail every year. Not to add 1 meal isn't enough and 1 for each of us is way too much, meaning that we have always had to repack 3 freeze dried meals into 2 meals or add extra ingredients to bulk them out. Rice mixes and couscous get old.
The recipes in Lipsmackin' Backpackin' were so yummy sounding that we packed a weeks worth of them into the Grand Canyon, without even trying them at home first. Every one of the recipes we tried has been a keeper. Except for a few recipes of our own that we have come up with over the years, or a few favorites, we have hardly used our other books since. It is our gift of choice for Christmas, wedding and birthday presents.
We are the backpacking coordinators for a local hiking club and the first thing we recommend to beginners trying to think of something to eat when backpacking, is to buy this book.
Note that while Christine makes good use of a dehydrator, we have found that preparedness stores carry a wide variety of dehydrated or freeze dried vegies, fruit, or meats to buy in bulk (even peanut butter powder and the ever elusive sour cream powder) so it is possible to produce many of the meals with a well stocked backpack foods pantry. On the other hand, we didn't buy our two dehydrators just to make apple rings with. With a little planning and a spring weekend of assembly line packing each year, we have a whole seasons worth of meals packed and ready to go down in our basement. Then all we have to do is make our minds up on which meals to take when we pack our packs. Cooking our meals usually does not take any longer than it takes our friends to cook what ever red or white glop they are making. Plus we can control portions so much easier and rarely have leftovers to pack out.

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Tasty backcountry cookbook filled with trail-tested recipes providing nutritional information, food preparation and meal-planning tips from experienced long-distance hikers.

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French Country Light Cooking Review

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(More customer reviews)Basically, this book taught me how to cook. As a married male, my wife explained to me that I need to do "my part". So we hired a maid and I bought a cook book. Since my own mother never let me use the kitchen, I was an extreme beginner. This book is wonderful; it provides easy step by step instructions and expectations. I have used nearly 3/4 of the recipes and all of them are consistently wonderful. I have shared this book with many friends who rave about my cooking. Both my wife and I are very partial to Mediterranian, French, and Northern Italian cooking. This book combines them all while making them low in fat. Simple natural substitutions for heavy quantities of creme and butter while still making the entres scrumptuous. This book has given me the skill and confidence to use other cook books which usually are complex and missing a few details. Have fun!

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From the creators of the bestselling Italian Light Cooking and Mexican Light Cooking come 150 delicious, low-calorie recipes for French country cuisine, which reflect the simplicity and concern for healthy eating that has become so important to modern cooks. Slomon is the author of The Pizza Book.

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Taste of Home: Everyday Light Meals Review

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(More customer reviews)My wife is picking out new recipes from this book every day, and I have to say that this is a surprisingly consistent book when it comes to "light" fare. Most "healthy" cookbooks either contain only one or two winners, or have such delicious fare like sprouts and lima bean brownies. In this book, some recipes have been better than others, but all recipes so far have been good, and best of all, I've lost 30 lbs in the last 2 1/2 months! Granted, I've been working out as well, but I can honestly say this book has definitely had an impact on my weight loss!

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The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes Review

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(More customer reviews)I'm a Chef, and have borrowed copies of Escoffier's Le Guide Culinaire from friends whenever I need it. On a lark, I ran a search on Escoffier here at Amazon.com. I was stunned to find this book for the low cost of $12 or so, knowing that every other copy I had seen cost $60 or $70. So I ordered it and paged through it. Well, it only prints 2300 or so of over 5000 recipes in Escoffier's treatise. Admittedly, probably more than the home cook actually *needs*, but nowhere does the book say that it has been abridged.
But, like many Amazon.com customers, I found myself in the position of thinking "but it'll cost me half the price of the book to send it back." So I wound up giving it to a friend who likes to cook, but doesn't need the "real thing."
Suffice it to say that if you want the real Esoffier, you're still going to have to drop the $60+ for the Van Nostrand Reinhold edition. Sorry, culinary students, you didn't luck up on a deal.
ToqueBlanc

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An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.

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Jack Ubaldi's Meat Book: A Butcher's Guide to Buying, Cutting, and Cooking Meat Review

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(More customer reviews)Jack Ubaldi was, obviously, my grandfather. He knew a great deal about cooking from his restaurant and butcher shop, the cooking classes he taught, and just from the experience of cooking. His book contains not only the very fancy dishes, but quite a bit of how-to information on meat. I boned my first chicken breast with his book propped open! The illustrated hands are his, demonstrating each step. Plus, the stories he has printed are the ones with which I grew up; Italian immigrant who lived the dream!

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Mexican Light/Cocina Mexicana Ligera: Healthy Cuisine for Today's Cook/Para el Cocinero Actual (Great American Cooking Series) Review

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(More customer reviews)We accidently walked into Kris' restaurant for lunch a month ago, in San Miguel de Allende, Mexico. While reviewing the menu we were delighted to see the healthy, lighter fare. While waiting for the chicken salad (which was terrific) we perused a worn copy of her previous healthy eating cookbook which garnered our full attention. It was ripe with terrific, healthy, recipes, each with basic nutritional data for each, plus, alternate ingredients to make it more healthy. A bonus is the Spanish language version for each which is especially helpful when shopping at the local markets. Although we've only just begun to use the book, we find it to be one of our favorites.

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Did you know that Pre-Columbian Mexican cuisine was low in fat and high in fiber and vitamins? Based on corn, squash, tomatoes, beans, and lean meats, the everyday diet of the first Americans was remarkably close to the recommendations for healthy eating we hear about every day. Now for the first time, cooks can use the secrets of the Aztecs in today's kitchen, thanks to Kris Rudolph's thoroughly researched cookbook. And because cooks from both sides of the border will be eager to try these recipes, Rudolph presents the recipes and text in Spanish on facing pages.The book opens with a short introduction outlining the history of Mexican cooking, followed by an overview of healthy eating habits, a description of the most common ingredients, and a useful guide to planning for parties. The fifty recipes cover everything from appetizers to after-dinner refreshers and each includes the number of calories, amounts of total fat and saturated fat, grams of carbohydrates, and amount of fiber. Rudolph suggests low-fat and low-carbohydrate alternatives, as well as ways to vary the spiciness.

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Wine, Food & Friends: Karen's Wine and Food Pairing Guide, Plus Over 100 Cooking Light Recipes Review

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(More customer reviews)The other reviews I saw about this book only said it was a great book and applauded Ms. MacNeil but did so without giving any specifics. Well here's why it would be a good book to own.
The menus are divided into seasons. So the food will be at its peak and then with Ms. MacNeil's wine pairings you just can't go wrong. The unfortunate thing is that she suggests specific wines. In my little town I can't find many of the wines she suggests. I try to go with a wine that is a similar grape varietal, region, etc but I've failed more than I've succeeded in this hit or miss pairing. However, it's been fun making new finds and we have found some of the specific wines that she has suggested and they were wonderful.
For the holiday dessert menu, all 4 wines that were suggested were $75+ dollars each. I would have liked to have had different price points rather than blow out my budget on one gathering. I'm sure the $75+ Port she suggests is outstanding but I still have to feed my family for the month and that's definitely a splurge rather than a frequent event.
I wanted to find a book that I could use over and over and spending that kind of money is not something I could do on a regular basis. If there had been different price point suggestions then I could purchase one bottle that's pricey but these were all pricey. Just couldn't do it. But the dessert recipes were great and it gives me ideas and encourages me to broaden my wine/food repertoire.
I made the garlic rosemary roasted chicken, spicy sweet potato wedges and then paired it with Cotes-du-rhones. I could not afford the $$$ suggestion she made of Domaine Les Pallieres Gigondas. I'm sure it would have been good but $35 for a weekday dinner wine is too stiff for my budget.
The recipe for the classic french bread was excellent. I had the Alsace Riesling with it and a pork roast. It was delish but again I did not purchase the $$$ bottle she suggested but a much cheaper bottle that was just as good. So this cookbook has certainly gotten me interested and motivated to try new things and provides the food recipes to do it.
If you're looking for a book that includes recipes and wine pairings then I would suggest This Food, That Wine it had more reasonably priced wines for everyday consumption as well as everyday type meals. Wine, Food & Friends is reserved for the special occasions when you want a presentation that includes expensive food and expensive wine.


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Wine and cooking enthusiasts will know immediately that they have uncorked something truly magical with Karen MacNeil'sWine, Food & Friends. This book combines the culinary expertise of Cooking Light with the wine connoisseurship of Karen MacNeil, today's preeminent wine authority. Award-winning author, lecturer, and television personality, Karen is a champion when it comes to the enjoyment of food and wine, which she summarizes in "The Only Ten Principles of Matching Wine and Food You'll Ever Need." Pair Karen's zeal for the art of wine with more than 150 Cooking Light kitchen-tested recipes and you have all the ingredients you need to reach new levels of gastronomical glory. Features:* Build your culinary knowledge base by combining 30 top-rated menus and recipes with wine recommendations for every season and any occasion* More than 100 full color photographs give visual cues for presenting casually elegant dishes* Demystifies wine terms with Karen MacNeil's tried-and-true food and wine matchmaking concepts* Offers Karen's own Sip Tips—easy-to-remember wine descriptors and non-intimidating advice on buying, ordering, and serving wine

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The 1200-Calorie-a-Day Menu Cookbook : Quick and Easy Recipes for Delicious Low-fat Breakfasts, Lunches, Dinners, and Desserts Review

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(More customer reviews)I am home all day and have lots and lots of experience in cooking all kinds of foods ranging from easy to very difficult. While the recipes in this are not super difficult, this is not a cookbook for most of us.
Personally, I got this book to make dieting EASIER. I wanted a list of things I can throw together for 3 meals a day, and end up with about 1200 calories no matter which I picked from each meal choice. This book, doesn't do that.
For example, for breakfasts: individual fruit platters with hot popovers (huh?) or Fresh Banana-Oat Bread and vanilla yogurt with sliced fresh peaches. Geez! That is a lot of work for BREAKFAST!
Lunches: Curried Tuna and Pecans in Pita Halves with Ambrosia Fruits. Sure Or Wild Rice-Sausage Chowder with fresh tomato
I mean, I have all day, and I'm not making this for lunch. Dinner, maybe.
Dinner: Snapper on a bed of spinach-cheese sauce, basil baked tomatoes and gingered rice. I'm exhausted just thinking about it.
If you want NEW and FRESH recipe ideas, this really is a great book, so I gave it three stars. But for most regular joes, this is not a great book,recipes are too complicated and if it's too much effort to just eat every day, folks will drop their diet and eat pasta and chips instead.

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Imagine savoring three delicious, satisfying meals every day without worrying about counting calories or calculating fat grams.Now you can enjoy hundreds of combinations of tempting, flavorful breakfasts, lunches, dinners--even desserts--all for only 1200 calories a day.

Every dinner contains no more than 400 calories per serving. Each breakfast and lunch contains only 350 calories per serving, and every delicious dessert contains just 100 calories per serving. All you have to do is select the meals you want to combine for any particular day.
Choose from such low-calorie offerings as:
Buttermilk pancakes with blueberry sauce, canadian bacon, and sliced oranges
Roast beef salad with blue cheese in pitas and fresh apple slices
Sliced turkey with mushroom gravy, whipped potatoes, peppered peas, and apricot halves
Raspberry-kissed pears in phyllo nests

Each low-calorie, low-fat recipe includes easy-tofollow instruction and fat grams per serving. Many recipes can be prepared in 15 minutes or less.

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Global Kitchen: Vegetarian Favorites from the Expanding Light Yoga Retreat Review

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(More customer reviews)This cookbook is easy to use with satisfying meals for the vegetarian or meat eater alike. There are no weird, hard to find ingredients which is a complaint I see come up a lot in reviews of vegetarian cookbooks. The Maple Sesame Tofu recipe made me change my mind about tofu from bearable to staple meal. This book is not written by the newest hollywood star gone vegan or the premier vegetarian chef but it is written by a cook who knows food on a spiritual level and it would be a great addition to your collection. These are recipes you would use everyday.

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Create Healthy, Flavorful Meals with an International Flair. The delicious, easy-to-prepare recipes in Global Kitchen are inspired by many of the world's most enjoyed culinary cultures-Italian, Thai, Indian, and Chinese, among others. Tried and true favorites, they have been served for many years, to many thousands of guests, at The Expanding Light yoga and meditation retreat, known for its great-tasting, healthful, vegetarian cuisine. These guests have repeatedly urged The Expanding Light to create a cookbook that will enable them to prepare this same wonderful food at home. Now you, too, can experience the pleasure of cooking and eating exceptional meals. The Global Kitchen offers: Guidelines for making tasty, low-fat, meals Delicious dishes that are naturally satisfying Easy-to-find ingredients for quick shopping Uncomplicated recipes that bring out the natural flavor of foods Blanche Agassy McCord was the head chef at The Expanding Light retreat for seven years, where she now teaches vegetarian cooking classes. She learned Kosher and vegetarian cooking while growing up in Israel, studied Japanese cooking while living in Kyoto, Japan, and learned Ayurvedic and Indian cooking from premier California chefs.

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The Wine Lover's Companion Review

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(More customer reviews)I got this book because the owner of a wine store I buy from said it was the best, all-around reference he'd ever seen. "I always find what I'm looking for," he said. This guy's an expert so that was good enough for me. And he was right. This book is packed full of an incredible amount of useful wine information. I particularly like the phonetic pronunciations, which make me sound like I know what I'm talking about. Thanks to this book, I'm no longer intimidated when I'm talking about, ordering, buying or simply enjoying good wine. It's great for everyone from beginners to experts!

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The Ultimate Low-Fat Mexican Cookbook: All the Flavor Without All the Guilt Review

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(More customer reviews)The market is getting crowded with cookbooks featuring light or low-fat Mexican recipes; I love Mexican food and have been trying to eat more healthfully, so I'm very happy with this turn of events. "The Ultimate Low-Fat Mexican Cookbook" was one of the first of this genre, published in 1995. Some of these cookbooks in this area simply exchange low-fat ingredients (e.g., non-fat cheese) for the original high fat ingredient, which usually sacrifices a great deal of flavor and leads to bland Mexican food. This book focuses instead on some of the more naturally light Mexican-style foods, such as those using chicken or vegetables. A wide variety of recipes are covered, including appetizers, salsas and dips, salads, soups, chili, main dishes, and desserts.
Although the cookbook is in the Mexican food genre, the focus truly is on Southwestern cooking. For example, the "Corn & Green Chili Spoonbread," although delicious, is hardly something typically prepared in Mexico. However, serve it alongside some grilled chicken, and you have a terrific, light Southwestern meal. I've thoroughly enjoyed the recipes I've made from this cookbook. They strike me as very refreshing, often incorporating lime juice and fresh vegetables. The "Chicken Lime Soup" is a great example - one of the brightest tasting recipes I've made in awhile, and with only 8 grams of fat.
The recipes include nutritional information, but only fat grams and calories. Some call for canned ingredients (e.g., chicken broth, diced green chilies), so it would have been helpful to have sodium content listed in particular. However, this weakness is small compared to the overall quality of the cookbook. "The Ultimate Low-Fat Mexican Cookbook" was deservedly a nominee for the prestigious James Beard Awards - the cookbook equivalent of the Oscars. Although time has dulled the novelty of a low-fat Mexican cookbook, this one is still a winner.


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Give in to your passion for Mexican food.The recipes in this book are so incredibly delicious you won't believe they are low in fat.

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Lights Cameras Cuisine: Cooking Fabulous Food From the Films You Love Review

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(More customer reviews)As a cook with an expansive library and never ending interest in how to cook food, this book is a delightful unity of both my love of eating, and my love of film, especially while I am eating! Holly Erickson fills this cookbook with just the right balance of what you will need to make wonderful food and increase your knowledge of film, as well as plan and host your own cinema dinner party, complete with the suggested film and menu as well as fun trivia. I love this book, and have bought several more for friends and holiday gifts because it is very unique. I plan to revisit several films after reading her cookbook and to follow each of her menus for a new experience with some fabulous movies, and maybe a Dancing Butterfly Cheese Souffle!

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A cookbook, entertainment guide, and trivia game collection for film and food lovers with 156 recipes from 56 movies also includes entertainment ideas, film trivia questions, irreverent film summaries, parent/child activity ideas, and suggestions for staging complete cinema-oriented soirees.Most recipes are simple enough for people who barely cook although there are a few for sesoned cooks.There are also snack and drink suggestions to enjoy while viewing a film at home that lead beyond the boredom of pizza and popcorn.
Every moviegoer has a favorite food scene. The films and therefore the cuisines cover the globe. Russian,Welsh, Mexican, Spanish, American, French,Italian, Chinese, Greek,English, Cuban, vegetarian, lo-cal dishes are included.

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Aquavit: And the New Scandinavian Cuisine Review

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(More customer reviews)This is not a perfect cookbook, by any means. Out of 19 recipes we tested, 12 gave excellent results and 7 were disappointing. That's not a very respectable ratio. But the good recipes are so startlingly good they make up for a multitude of sins. Some of my favorites are Juniper-Apple Soup (superb balance between fruit and meat flavors, especially when garnished as suggested with duck confit); Coffee-roasted Duck Breasts (a simple preparation resulting in a deceptively complex flavor); Salsify "Tagliatelle" with Smoked Salmon (a delicious and unusual dish faintly reminiscent of spaghetti al carbonara); Salmon Bundles with Orange-Fennel Broth (again a sophisticated balance of sweet-tart fruit flavors with the bass notes of seared salmon); Squab Toasts (irresistible treats in fig season); and many more. Less successful, to my palate, were the Pickled Herring Sushi-Style (harsh combination of strong flavors); Curried Cauliflower, Potato, and Sprout Salad (muddied, indistinguishable flavors); Salsify Cappuccino (no standout flavor I could discern at all); Pear and Fingerling Potato Ragout (too sweet); and Glögg-Poached Pears (not exciting enough to warrant all the work). Overall, it seems to me that this chef has a marvelous instinct when it comes to fish and meat, and creates many new flavor combinations that really work. He is less reliable with vegetable dishes and desserts, both of which tend to be excessively sweet. We cook out of this book frequently, however: if you have the patience to sift the wheat from the chaff, this book will reward you with plenty of delicious and inspirational meals.


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