Showing posts with label reference. Show all posts
Showing posts with label reference. Show all posts

Wednesday, July 11, 2012

Martha Stewart Living Annual Recipes 2002 Review

Martha Stewart Living Annual Recipes 2002
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I subscribe to the magazine, but I thought it would be nice to have all the receipes for the year in one place and bound so that I wouldn't have to worry about losing any. So I thought it was a great idea to have a book like this one. I was really excited when I got it; I love Martha's receipes and the photos are always great. Unfortunately, the book is arranged by months, so it is impossible to browse for say, dessert receipes--they are scattered all over the book! I thought that if they were going to put all the receipes together they would at least organize them somehow, other than by month. What a disappointment!

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Saturday, June 23, 2012

Red Chile Bible: Southwest Classic & Gourmet Recipes Review

Red Chile Bible: Southwest Classic and Gourmet Recipes
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The red chile bible has brought the exciting red chile into my life and I am very grateful to the authors for creating such a masterpiece! I would recommend this bible to beginners and aficionados alike.

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The long-awaited companion to The Green Chile Bible, this vibrant collection of rich red chilli recipes celebrates the blending of historic Spanish, Indian, and western frontier traditions in southwestern cookery, and explores some of the best European and Asian contributions to the latest Southwest 'fusion' style. The Red Chile Bible caters to the desires of every chilli cook -- from the passion for finding new ways to cook with chilli to the ambition to achieve the ultimate classic salsa. It covers the gamut of Southwest styles from the traditional to contemporary, from down-home rustic to unashamedly elegant, from comfortably mellow to fiery hot. Reflecting the modern cook's commitment to natural flavours and healthy foods, The Red Chile Bible emphasises fresh ingredients and dishes 'made from scratch' but the authors have also suggested shortcuts and substitute ingredients to save preparation time, without sacrificing quality or flavour.Providing important practical help for the novice chilli cook, the authors give complete information on the major southwestern and Mexican red chillies, along with tips on buying, storing, and handling fresh, dried, crushed, and powdered red chillies. A glossary and a list of sources are included.

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Saturday, June 9, 2012

Foods That Heal Companion Cookbook: Showing You the Light at the End of the Refrigerator Review

Foods That Heal Companion Cookbook: Showing You the Light at the End of the Refrigerator
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This is an excellent work. The author cites all-natural methods
for healing. For instance, appendicitis may be prevented with
a high fiber diet. Arthritis may occur due to food sensitivities;
such as, nightshade plant derivatives, pepper and eggplant.
The Bingham Regimen consists of 16 hours of bedrest, 8 glasses
of water daily, an increase in protein, fish, lean meats,
nuts and seeds, organic fruits/veggies, no alcohol or tobacco,
2000 ml. Vit C, 3 glasses of raw certified milk, Vit D 1000 IU,
fish oil, pantothenic acidic foods, royal jelly, soy, lentil,
alfalfa, peanuts, bee pollen and walnuts-all aimed at arthritic
conditions. Gallstones may be minimized with Vit E.
Vitamin A and B2 and bilberry are noted for eye problems.
Cramps may be controlled with Ca., Mg., K(potassium-deficiency),
B6, Vit C and Vit E.
A "Vitamin C protocol" consists of rose hips, guava, black
currant, green peppers, spinach, papaya, tomato and squash.
Cod liver oil, tuna, egg yolk, cheese, milk and bee pollen
are natural sources of Vitamin D.
This book has a wealth of information pertinent to the treatment
and control of a variety of chronic and painful conditions.
As people get older, they no longer get diseases that tend to
go away with an overnight treatment. Instead, many conditions
require ongoing treatment, maintenance and diagnostic tests
before a meaningful remission can be accomplished.
This work is well worth the cost. It should be in every health
maintenance library.

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Monday, March 19, 2012

FIX-IT and FORGET-IT LIGHTLY : Healthy, Low-Fat Recipes for Your Slow Cooker Review

FIX-IT and FORGET-IT LIGHTLY : Healthy, Low-Fat Recipes for Your Slow Cooker
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Containing over a thousand tried-and-true recipes from cooks all over the country, this cookbook provides easy slow cooker meals, all with reduced fat and reduced salt. Substitutions are the key here, with reduced fat ingredients such as turkey sausage and ground turkey, in place of beef, and low-fat cuts of pork, skinless and boneless chicken breasts, and low-fat cuts of beef in place of the higher fat cuts normally used. Low-fat condensed mushroom and chicken soup (canned), low sodium barbecue sauce, low-fat or nonfat cheeses, and low-sodium tomatoes and tomato sauce replace the usual products.
The soup section is the largest section, and there are over twenty-five versions of chili. Desserts feature fruit, rice pudding, and bread pudding, but there is one Hot Fudge Cake resembling the standard "Denver Chocolate Pudding Cake," which quickly converts this delicious baked recipe to the slow cooker.
The primary value of this cookbook is that it shows easy adaptations of standard recipes, so if you have favorite recipes and need to adapt them, this offers some good alternatives. Most of the recipes are light on herbs and spices, and adding them or increasing the amounts greatly improves the low salt versions of these recipes. The chicken recipes are particularly good, with a Dill-Lemon Chicken, a Twenty-Clove (Garlic) Chicken, and a Southwestern Chicken which are delicious, though there is a significant loss of texture to the meat when skinless, boneless chicken is used in place of chicken breasts with bones and skin.
Very low fat meat cuts (pork tenderloin or pork top loin, flank steak or extra lean beef cubes, for example), do not result in the cut-with-a-fork, fall-off-the-bone meats one is accustomed to with slow cooking--they remain quite firm (and rather dry) even with hours of cooking. Longer cooking of the pork, especially, creates an almost pasty texture, and the slow cooker's original purpose of tenderizing a tough, fatty cut is lost. This may be one of the reasons that the soups, which are imaginative, are the largest and most interesting section here. Lovers of slow cookery may prefer to use their own recipes and seasonings for favorites, checking here for ways to cut down on fat and salt and perhaps getting ideas for new ways of cooking. Mary Whipple


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Yes, Now you can have it all: Food from your slow cooker that is scrumptious, quick and easy to prepare and low fat!

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Friday, February 24, 2012

La Casa Sena: The Cuisine of Santa Fe Review

La Casa Sena: The Cuisine of Santa Fe
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This book is wonderful. La Casa Sena restaurant in Santa Fe is absolutely incredible--their food is so delicious.
I highly recommend this cookbook.

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Sante Fe cooking blends the flavors of three cultures--American Indian, Hispanic and Anglo and leaves a distinctive mark uniquely Santa Fe. Chile, pinons, blue corn, and tomatillos are ingredients that bring fish and poultry and game to life at La Casa Sena. Over 150 recipes. Full-color photos.

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Friday, September 23, 2011

Cheese: A Connoisseur's Guide to the World's Best Review

Cheese: A Connoisseur's Guide to the World's Best
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I love a good piece of stinky cheese. I enjoy taking it out of the fridge and letting its nasty old stank peel the paint off my walls, knockout my cat, and make the local children cry. It's how you know you gots yerself sum quality cheese right there.
Unfortuneatly, I must admit, my cheese knowledge is limited to about, oh, whatever I might have picked up from a cookbook or Food Network. Thank heavens for Max McCalman, may chiors sing his spoiled milk praises! For those who don't really know this guy, he is the man and fromager (cheese brainiac) who pretty much single handedly spearheaded the idea of presenting true artisinal cheeses, cheese courses, and giving cheese the kind of credit we give to wine here in America. He has become well known for his work in the New York restaurants Picholine and Artisinal, and luckilly for those of us not living shibby in New York, has gone out of his way to create a wonderful guide to the best of the best in his second book, Cheese: A Connoisseur's Guide to the World's Best.
While McCalman's first book, The Cheese Plate, co-authored by David Gibbons, was a chic everyperson's guide to wine and cheese pairings, Cheese simply gives us 200 of the world's best cheeses. Listed in alphabetical order, each cheese is described beautifully and concisely noting where it is produced, how it is produced, how best to enjoy it, and the underlying flavors you should expect when experiencing it. I use the word experience, because after trying some of these selections, it really is the only appropriate word that the English language can offer me. McCalman also goes ahead to offer with each cheese a variety of different wines (red, white, and blush) and even some sparkling wines that should help you wow your party guests' palates.
McCalman, also understanding our blind kitten approach to cheese, also guides you through various aspects of cheese. Early chapters deal with how to select, store, prepare, serve various kinds of cheese. Later on we are given a thurough lesson on how to pair cheese with various breads, fruits, and nuts, or how to simply lay back and enjoy a piece unmolested by any other food. Basics for how to create and serve a cheese course or a cheese tasting party will inspire you to host your own (I know I plan to have a truly stinky one shortly!). Lastly, of course, an extensive, though maybe a bit too much so, course on how to pair wine and cheese. The watchful and caring teacher, he does this in a simple, plainspoken manner, allowing any reader to understand not only how to preform each task, but the why behind it as well.
I have to say, I would not have discovered my love of Lancaster, my passion for Prattigauer, my desire for Doddington, and how I give resounding praise to Roaring 40's Blue!
Overall, I give Cheese a 5 out of 5. This book is a wonderful addition to any food lover's bookshelf. It's susinct, informative, and covers a wide variety of cheeses you can find from California to Italy.

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