Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts

The South Beach Diet Dining Guide: Your Reference Guide to Restaurants Across America Review

The South Beach Diet Dining Guide: Your Reference Guide to Restaurants Across America
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Like to eat out and on The South Beach Diet? This book will help you!
It's an American tradition to enjoy the company of others as you chit-chat about life at your favorite local restaurant. Whether it's fast food, casual dining, or upscale business dining that you prefer, the social atmosphere of eating out is an ingrained part of our society.
But what do you do when you are on a low-carb program like The South Beach Diet? Is there any way to stay on the program when you go out to a restaurant? You bet there is and The South Beach Diet Dining Guide is going to help you do it!
This handy little restaurant reference guide is PERFECT for people following The South Beach Diet who are wanting to know what they can eat when they are out with friends, family, or clients. Covering over 75 popular restaurant chains of all types, including some local upscale family restaurants in America's most popular cities, The South Beach Diet Dining Guide will not lead you astray from the tried and true principles that Dr. Arthur Agatston outlines for you in his popular program.
I like the way each type of restaurant is featured at the beginning of the book (i.e. Italian, Mexican, Japanese, Pizza) with clear instructions about what you should select when visiting the restaurant as well as what you should avoid. Especially for people who are new to The South Beach Diet, this invaluable wisdom from Dr. Agatston will pay big dividends for you in the long run if you learn how to incorporate this way of eating into your life now. Someday it'll become automatic for you!
Each restaurant is listed in alphabetical order in the book which provides specific recommendations for the various phases of The South Beach Diet depending on which one you are following. There is also a section under each restaurant listing called "Best Choices" where Dr. Agatston cuts to the chase and tells you specifically what he thinks you should get to make your meal align with his South Beach Diet principles. He even gets more specific when he lists his "Recommended Dishes" to show you the calories, fat, saturated fat, carbohydrates, fiber, and specific phase of The South Beach Diet plan that meal is good for.
The South Beach Diet Dining Guide is so easy to follow, the hardest part will be deciding what you want to eat. This is DEFINITELY a book you'll want to carry around with you at all times and is small enough to fit inside your purse or briefcase.
By avoiding the usual fare of highly processed foods, sugar-laced sodas, carb-loaded breads, starchy vegetables, alcoholic beverages, and oversized desserts, you'll no doubt survive your venture out into the wonderful world of restaurants and remain faithful to your South Beach Diet with flying colors! THANK YOU, Dr. Agatston!
Or, if you prefer eating at home, but don't have a lot of time, be sure to check out The South Beach Quick & Easy Cookbook, too!

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Americans spend $440 billion eating out at restaurants each year, and as the American culture is increasingly on the go, we let diets fall by the wayside as we fuel up on fast food and convenience foods.Now, with The South Beach Diet Dining Guide, dieters will have a trusted resource to keep them on track wherever they go. The first part of the book features listings of over 75 of the most popular chain and family restaurants in America, including mall and airport listings.For each entry, the book provides an editorial overview and specific menu recommendations and nutritional information.The South Beach Diet Dining Guide focuses on what you can eat, not what you should avoid! The second part of the book covers suggestions on what to eat from different ethnic food categories, such as French, Italian, Mexican, Spanish, Indian, and Japanese. A bonus section for the business traveler will include an editorial overview and menu suggestions from South Beach-friendly restaurants in 15 of the most well-traveled cities:New York; Los Angeles; San Francisco; Boston; Chicago; Atlanta; Dallas; Cleveland; New Orleans; Kansas City; Minneapolis; Miami; Washington, DC; St. Louis; and Las Vegas.

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Stars Desserts Review

Stars Desserts
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I have nearly 100 cookbooks, mostly pastry and dessert-oriented. This is one of the very best. I've used it so many times that the pages are falling off of the spine. It's also a staple for wedding and housewarming gifts. While some of the recipes aren't for beginners, most are easy for anyone who knows their way around a kitchen. They are occasionally time-consuming (e.g., the Stareos), but, based on the compliments that I get for everything that comes from the book, the effort is well-worth it in the end. The Orange-Almond Cake is my favorite, and friends ask me to make it all the time. I'm going home tonight to make the meringues. I would absolutely recommend this to anyone. (Note-I like this one much more than her follow-up book.)

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Murder Among Us Review

Murder Among Us
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Kate Austen is an amateur sleuth, school teacher and mother, so I was expecting a light, maybe even frothy read. To my great delight, it wasn't. It offered more substance instead. The story moves along quickly and there are flashes of humor, but it's subtle humor. The characters seemed very real to me, and the storyline very believable. Kate's relationship with her daughters, her signifiant other and her mother-in-law were all developed and felt right. I intend to search out the author's other books.

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Fresh from the Farmers' Market (Reissue): Year-Round Recipes for the Pick of the Crop Review

Fresh from the Farmers' Market (Reissue): Year-Round Recipes for the Pick of the Crop
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I started frequenting my local farmer's market after a stint living in Greece, where shopping at the open-air stalls taught me how good produce COULD be. This book is a treasure for anyone who has access to great veggies or grows their own; divided by season, it's full of delicious recipes showcasing produce at its very best.
Everything I've made from here has been very good; I have a pot of the yellow split-pea soup with squash and kale in the refrigerator right now. I also really like the turnip and turnip greens soup, which lets you use both good things together. And then there's roasted asparagus, which I must make at least once a month throughout asparagus season.
The only reason I haven't given this book five stars is because there are too many things here I would not make. Fletcher's recipes can be a little too "restauranty" -- too elaborated, too many strongly flavored ingredients canceling each other out. Still, for magnificent food photography and good eating, plus nice tips on how to choose the best of the market, this book is hard to beat. A good addition to any cook's shelf -- and if it inspires you to patronize your local farmer's market, so much the better!

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Sporting a gorgeous new cover, Fresh From the Farmers' Market just got a little fresher. With more home cooks falling in love with the unbeatable flavor of farm-fresh fruits and vegetables, there has never been a better time to serve fruits and vegetables at mealtime. This wonderfully useful cookbook is a celebration of market bounty with luscious color photographs and more than 75 mouthwatering recipes. Each delicious soup, salad, entre, and dessert makes the most of the season's best. Janet Fletcher guides shoppers through the market, sharing tips on selection and storage as well as advice from the farmers themselves, so readers can turn peak-season produce into delicious eating, year-round.

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The Millennium Cookbook: Extraordinary Vegetarian Cuisine Review

The Millennium Cookbook: Extraordinary Vegetarian Cuisine
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Overall, this is one of the best cookbooks I own, and I make that claim as a former meat-eater and a recent most-of-the-time vegan. I have been using "The Millennium Cookbook" since February and have made roughly half of the recipes in the book, including nearly all of those for pasta and pizza. I use this book all the time. My husband--a sometimes meat-eater with an open mind and palate--says nearly always that our Millennium meals are "exquisite." I certainly concur. Here are some stand-outs, in our view:
Appetizers: Roasted Tomato and White Bean Galettes; Plantain Torte; Grilled Portobellos with Herb-Tofu Aioli and Red Onion Marmalade
Salads: Oil-Free Caesar Dressing; Millennium Warm Spinach Salad; Curried Almond Dressing; Ruby Grapefruit, Avocado, and Pickled Red Onions with Baby Spinach and Grapefruit Mojo Dressing; Moroccan Eggplant Salad
Soups: Yellow Split Pea Soup with Sage and Smoked Dulse Gremolata; Brazilian Black Bean Soup with Coffee and Orange
Pasta and Pizza: Pasta with White Wine-Marinated Tomatoes and Basil; Mushroom, Fennel, and Dill Cream Penne; Marinated Fig, Onion, and Black Olive Pizzas with Herb-Tofu Aioli; Caramelized Garlic and Smoked Portobello Pizzas; Tempeh Pizzas with Puttanesca Sauce
Sides: Millennium Fat-Free Mashed Potatoes
Entrees: Baked Madras-Glazed Tofu with Saffron Basmati Pilaf, Sauteed Vegetables, and Peach-Lime Chutney; Rosa Bianca Eggplant Torte with Smoked Onion Ratatouille and Flageolet-Sage Sauce; Seitan Piccata; Grilled Jerked Seitan with Coconut Mashed Yams; Spring Onion, Morel, Fresh Pea, and Lemon Thyme Risotto
Brunch: Smoked Tempeh and Potato Sausages; Flaxseed-Apple-Battered French Toast with Warm Apple Compote; Millennium Oat and Walnut Pancakes with Blueberry-Orange Sauce
Desserts: Mocha Mud Slide; Mad Good Chocolate Cake; Pine Nut and Anise Cake; Brownies a la Mode; Chocolate-Almond Midnight; Meyer Lemon Bundt Cakes with Blackberry Sorbet and Meyer Lemon Sauce; Fig and Almond Tart with Red Wine and Pear Cream
The desserts are "to die for," especially the fat-free version of their brownies. Overall, the meals are delicious, filling, and very satisfying. We don't hesitate to accompany them with a good bottle of wine.
Another plus is that with time, you get a feel for using fat substitutes (e.g., braised garlic, stewed prunes, and the amazing silken tofu) and can soon come up with your own novel creations.
Readers should be aware that this book does have its drawbacks. While many of the recipes can be made easily and quickly (pasta and pizza, mostly), many others require considerable time and effort. Close inspection reveals that there are a certain number of errors (sometimes of omission, e.g., saffron-cream sauce that leaves out the saffron ..., or even lack of directions). It should be noted that these can be attributed ultimately to the editors and not to the authors. I'm sure the second edition will clear these up. I've also found that many of the recipes work better with a little less liquid than called for (I don't know if this is a question of personal preference, altitude, or something else). For the above reasons, the "Millennium" is not for beginning cooks, in my view. But if you know how to cook, want to be a vegan, and are tired of searching "Gourmet" for the odd recipe that doesn't contain animal ingredients, this book is for you as much as it is for me--an inveterate "food snob" of the first order.
Given rising rates of population and chronic disease, along with diminishing resources, vegan cooking is inevitably the culinary wave of the future. Compared to the other vegan cookbooks out there (even "The Vegan Gourmet"), the "Millennium" is the best. It's certainly worthwhile to join its celebration of great plant-based food. This is the best investment I've made in a cookbook in many years.

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Secrets of Success Cookbook: Signature Recipes and Insider Tips from San Francisco's Best Restaurants Review

Secrets of Success Cookbook: Signature Recipes and Insider Tips from San Francisco's Best Restaurants
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Too many collections of recipes from professional chefs prove disappointing in the home kitchen. In dramatic -- and delicious -- contrast, the five recipes I've tried so far from this book have all been major successes. The coq au vin recipe alone is worth the price of the book. Although I own hundreds of cookbooks, I return to a few favorites most of the time. This terrific new book has earned a place on my "favorites" shelf.

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The Woman Who Ate CHINATOWN: A San Francisco Odyssey Review

The Woman Who Ate CHINATOWN: A San Francisco Odyssey
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Oh my gosh... this is such a great little book to introduce to one's east coast family members; especially for the sisters who love to learn more about their brothers's passion for the culture, the history and the food of San Francisco's Chinatown. I saw Shirley on a KRON4 episode and fell in love with her. And being a "tigerman" who loves exploring Chinatown AND China, I went on my own odyssey of eating & seeing my way through San Francisco's famed landmarks! I sincerely recommend this book and Shirley's tours to the novice and novice-hearted. It's a great way to learn about the culture by "eating one's way" through it! And the book is also a priceless addition to anyone's library. ENJOY!!! ~BMH

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For two decades Shirley Fong-Torres has guided 20,000 visitors a year through San Francisco's Chinatown. This book shows why so many keep coming back for more. It's Chinese-American history with a bottomless appetite for quirky anecdotes, respected traditions and exquisite dumplings." I love Shirley Fong-Torres. Her effervescence and passion make herirresistible. If she writes a book I'll buy it, if she hosts a tour, I'll take it, if sherecommends a restaurant I'll eat there."-Gene Burns, KGO, San Francisco" Shirley Fong-Torres knows San Francisco's Chinatown better than anyone She's downloaded a chunk of what she knows in this book, filled with great information and a touching account of her family history."-Michael Bauer, San Francisco Chronicle" I thought I knew San Francisco Chinatown, that is, until I met Shirley."-Martin Yan, YAN CAN COOK" Shirley Fong-Torres has a contagious love of life, people, place and food I am rapt by her stories, energized by her passion and touched by her spirit."-Joey Altman, BAY CAFÉ" This is Shirley Fong-Torres, a very bossy woman. But if you want to do business in San Francisco Chinatown you have to deal with her. She knows everybody and everything."-Comedian Martin Clune

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The San Francisco Chronicle Cookbook Volume II Review

The San Francisco Chronicle Cookbook Volume II
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San Francisco has a very unique food and restaurant landscape with more ethinc cuisines on offer than in any other city in the US. This is reflected very well in this outstanding volume that brings together another great selection of eclectic dishes from local restaurants and coinisseurs. This is quite a big book and it is bursting with good stuff. It is also what I call a "no fluff" cookbook that really only has recipe after recipe, with no glossy pictures and other decor.
The recipes are well-written, easy to follow and also organized extremely well. This is a detail that I look for a lot, since you want to be able to pull a cookbook out and get right to the section of dishes that might interest you for a particular type of menu. Many of the more glamorous cookbooks are meant for browsing rather than serious searching, this is not.
If you are a beginner cook who needs visuals with every meal, this book is not for you. Basic cooking skills and a basic recipe skills are a must.

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Everybody's San Francisco Cookbook Review

Everybody's San Francisco Cookbook
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This book has really expanded my cooking. I've always been afraid to do any ethnic cooking, in large part because I was afraid of exotic ingredients and never enjoyed dumbed down recipies that leave out those ingredients. This book gives useful background info on the cooking of many regions (Japan, China, Middle East, South America), then gives great descriptions of the ingredients that it calls for. I live in San Francisco, and it's been great fun using the guide to ethnic food stores and tracking down things like galangal and lemongrass.
Ingredients aside, most of the recipies are straightforward, and I've had great success with them. The ingredient lists on many recipies are intimidating, but usually preparation is quick (measuring them into a food processor, etc.).
It's been very satisfying to cook many of my favorite restaurant foods. Hot and sour soup one night. Chicken curry another. I also learned about great dishes I never heard of before. My favorite section is Southeast Asia. The peanut sauces are killer.
The menu suggestions have been very useful, as well, because I really don't know what dishes to combine for a dinner party.
I use the book whenever I'm in a cooking rut and want to try something new.

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A delicious celebration of San Francisco's ethnic cuisines, revealing the secrets of cooking the City's global dishes. Features the foods of China, India, Italy, Japan, Latin America, the Middle East, Morocco, Southeast Asia, and Spain. Demystifies the world's everyday dishes with easy-to-understand recipes, tips on technique, and suggested menus. Includes recipes for popular dishes from the City's best restaurants, from Cha Cha Cha's Cajun Shrimp and Straits Cafe's Barbecued Fish in Banana Leaf to Rose Pistola's Gnocchi with Calamari Bolognese. Informs with a detailed glossary of ingredients that explains not only what they are, but also how to buy them a jar in the spice rack, a fresh bundle in the produce section, a plastic bag in the freezer case. Provides an extensive guide to Bay Area specialty food stores, showing you where to find elusive ingredients, from caches of fresh galangal root in San Francisco's Chinatown to bags of papas criollas in San Rafael; from Indian spice-filled warehouses in Berkeley to pan-Asian produce-filled supermarkets in Silicon Valley. The San Francisco Bay Area is a wonderful place to live. It holds a bounty of cultures, a diversity that enhances our lives. Few areas of the globe have such varied culinary offerings. So go out, explore the ethnic markets, and get down to some of the best cooking on the planet.

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Bohemian San Francisco, Its Restaurants And Their Most Famous Recipes; The Elegant Art Of Dining Review

Bohemian San Francisco, Its Restaurants And Their Most Famous Recipes; The Elegant Art Of Dining
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Very fun and interesting book that combines local history, food history, restaurant history with tons of recipes. From 1914.
Also at gutenberg and manybooks.
Recipes are simple, whole foods kind: Chinese, Japanese, American, German, etc.
Sample:
Oyster Omelet - (For two): Take six eggs, one hundred California oysters, one small onion, one tablespoonful of butter, one tablespoonful of flour, salt and pepper to taste. Beat the eggs to a froth and stir in the onion chopped fine. Put the eggs into an omelet pan over a slow fire. Mix the flour and butter to a soft paste with a little cream, and stir in with the oysters, adding salt and pepper to taste. When the eggs begin to stiffen pour the oysters over and turn the omelet together. Serve on hot plate with a dash of paprika.
The only thing I find amazing about the above is you need 100 oysters to feed 2 people!


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Portable Butane Gas Camp Stove Camping Burner Range Review

Portable Butane Gas Camp Stove Camping Burner Range
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I was under the assumption that the fuel that one sees at the big-box stores for camping would be butane. Not so.
After finding fuel for this stove at a local hardware store (as an aside, it was much cheaper than the stove fuel found at the big box stores, and lasts just as long), we took this stove camping. Nice, compact design and quick cooldown are definite bonuses to this item. I especially like the very easy turn-knob ignition and flame control.
The only caveat is that it does not have a wind guard. If it is windy it takes quite a while to cook food or boil water. I rigged a wind guard out of a box covered with aluminum foil and it worked wonders. I am planning on making one out of metal that is foldable so I can pack it along with the stove.
Overall, nice stove.

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Lodge Logic 10-Inch Chef's Skillet Review

Lodge Logic 10-Inch Chef's Skillet
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This is such a great pan for omlets because of the sloped sides that allow you to slide underneath. This would be a great first peice of cast iron for someone new to using it because of the size and it is pre-seasoned. I use it all the time & it just keeps getting better!

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Motorhead Products NFL 4-Piece BBQ Grilling Utensil Set Review

Motorhead Products NFL 4-Piece BBQ Grilling Utensil Set
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This is the 2nd time I've been invited to write a review of this purchase ... long story, but I can sum it up ( again ) in 4 words: GREAT ITEM, HORRIBLE SELLER.

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San Francisco 49ers Apron Review

San Francisco 49ers Apron
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This was a great Christmas present for our nephew. He's a SF 49er fan and a great cook and just loved it!!

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