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Great food magazine!
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Great food magazine!
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At last! This special cookbook puts flavor and choice back on the menu for people with diabetes and their families
Betty Crocker, America's most trusted friend in the kitchen, has teamed up with the International Diabetes Center (IDC)--one of the leading medical centers--to create an indispensable source of easy-to-make recipes and up-to-the-minute food and nutrition information for the growing numbers of people who have diabetes, more than 15 million of them.
Here is the first cookbook to include recipes featuring Carbohydrate Choices--the new, simplified approach to meal planning recommended by the American Diabetes Association. For people who find diet exchanges too hard, too limiting or too much work, this new method is a real breakthrough. Each of the book's 140 recipes shows the number of Carbohydrate Choices per serving, so that planning the rest of the meal is easy. From Old-Time Beef and Vegetable Stew to Creamy Vanilla-Caramel Cheesecake, the recipes are made with everyday ingredients, including sugar. No food groups or ingredients are left out, so there's no need for anyone to feel deprived or restricted to a special diet. Food exchanges are also included, making it easy for those who still count calories.
Betty Crocker's Diabetes Cookbook is also packed with expert medical and nutrition tips from Dr. Richard Bergenstal, an endocrinologist and diabetes doctor, and two registered nurses--invaluable for the newly diagnosed as well as for those who have been coping with diabetes for years. Throughout the book, real-life advice from people who have diabetes offers inspiration and great ideas on dealing with this chronic disease. When it comes to eating and living with diabetes, people need guidance and advice they can trust.
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Cook what you want to eat, without all the fat
The editors of Everyday Food magazine know that its not enough to get dinner on the table in a snapit also has to be good for the whole family. Everyday Food: Light features delicious, healthful recipes, all under 500 calories. Organized seasonally so you can take advantage of the freshest ingredients, this book shows you how to quickly make your favorite dishes in a way thats light but nonetheless tempting.
Making simple adjustments to your weeknight arsenal is easy with the step-by-step instructions on cooking techniques (like stir-frying and roasting), kitchen tools to help cut down on calories (such as a steamer basket and a citrus zester), and great low- or no-fat flavor boosters (marinades, herbs, and spices). And each recipe is accompanied by a beautiful color photograph and nutritional information to keep you motivated all week long. Here are some of the recipes youll find inside:
Oven-Fried Chicken
Saucy Shrimp and Grits
Lighter Eggplant Parmesan
Grilled Marinated Flank Steak
Olive-Oil Mashed Potatoes
Lighter Creamed Spinach
Tomato Salad with Olives and Lemon Zest
Light Chocolate-Chunk Brownies
Pear and Berry Crisp
Mini Mocha Cheesecakes
Tips throughout explain what makes these recipes light, whether by using simple substitutions (such as whole-wheat tortillas instead of pizza crust), smart ways to cut back on fat (topping fish with bread crumbs rather than coating it in batter), or healthy cooking methods (baking onion rings instead of frying them). Youll also find prep and cook times for each recipe, and plenty of one-pot meals that make great weeknight dinners for the whole family.
Staying on track for a healthy lifestyle doesnt have to mean relying on gimmicky diets or eating flavorless meals. With Everyday Food: Light, cooking fulfilling and tasty dinners has never been easier or more inspiring.
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SWING INTO SUMMERTACOS! FRESH, EAST & FASTTOO HOT TOO COOK? TRY SALAD SUPPERSCOOL FROZEN DESSERTS
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Many cookbooks offer quick-and-easy recipes, yet few that do deliver on taste. Gourmet Every Day is a happy exception. Based on Gourmet magazine's popular "Every Day" column, the book offers more than 200 recipes for food that's not only quick to prepare but good--light, savory fare that's compatible with millennial palates and busy schedules. And it accomplishes this without relying on convenience foods or make-in-advance component preparations. Dishes such as Roasted Mussels with Almonds and Garlic, Crispy Asian Chicken and Watercress Salad, and Grilled Strip Steaks with Olive-Oregano Relish exemplify the book's breezy yet savvy approach to quick cooking.
The book is also simple to use. An opening section featuring 20 one-dish dinners (about a month's worth of weeknight meals) presents a single recipe and an illustrative color photo spread. Prop the book up on a counter and away you go. Try Herbed Turkey Burgers or Spicy Soba Noodles with Broiled Eggplant, dishes that cooks can combine into meals as they choose. Low-calorie recipes aren't neglected, and the likes of Asparagus with Peperonata should please people watching their weight as well as the clock. With suggested-beverage notes by Gerald Asher, Gourmet's wine editor, and technique sidebars--Cooking and Handling Rice and Grains is a nice one--the book serves a true need as few others of its kind have. --Arthur Boehm
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FOOD MAGAZINE BY KRAFT. THIS ISSUE INCLUDES: "LET'S DO DINNER-FAST"; OUR TOP RUSH-HOUR SUPPER SOLUTIONS";EASY ENTERTAINING IDEAS; ; 30+ WEEKNIGHT WINNER RECIPES"; "YUM! FALL DESSETS YOU'LL LOVE"; OLD FAVORITES, NEW TRICKS"
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It's high time that Bon Apptit, one of our longest-running cooking magazines, published a collection of its recipes. The Bon Apptit Cookbook offers over 1,200 formulas--a vast selection that includes dishes for every menu stop and occasion, with sections on bread, burgers, pizza and sandwiches. Characteristically, the majority of the formulas--like Chinese-Flavored Fried Chicken with Green Onion Ginger Dipping Sauce, and Spicy Steak with Corn Soft Tacos--reflect an inventive, cross-cultural approach. A wide selection of sweets, such as Chocolate Chunk, Orange and Hazelnut Cookies, and Lemon Blueberry Shortcakes, is also offered; there's even a chapter on drinks.
Though most of the dishes invite good eating, and all are approachable, a surprising number, like Blue and Red Flannel Hash (with potatoes, hot sausage, pickled beets, and blue cheese) are overwrought or of questionable taste. Herbs are sometimes used excessively (a seafood-cake recipe for six calls for 1-1/3 cups of chopped cilantro), or in dubious combination, like rosemary and tarragon. Readers should also know that ingredients are sometimes not named in the methods, but are called for by number--for example, "add the first five ingredients"--obliging cooks to stop, search and count. In addition, recipe yields in a given chapter can vary by four servings or more. Though some of the larger-yield recipes, like that for cassoulet, are obviously meant for groups, others, like Greek Orzo and Shrimp Salad, which yields twenty servings, could be offered as appropriately for a family meal.
These things said, the book, which is photo-illustrated, will make a welcome addition to many cooking libraries, and should be especially handy when guests must be fed. Readers who have long loved and relied on the magazine will be particularly happy to have so many of its recipes in one place. --Arthur Boehm
Your purchase of The Bon Apptit Cookbook also includes a one-year subscription to Bon Apptit magazine!
Amazon.com Exclusives
Read a letter from Barbara Fairchild
Test Kitchen Tips
Listen to Audio Clips of Barbara Fairchild Discussing:
How We Cook Today
Changes in the Food World
The Approachable, Relevant, and Fun Bon Apptit Cookbook
Last-Minute Party Planning
Recipe Development and Testing
A Great Holiday Meal
Exclusive Recipe Excerpts from The Bon Apptit Cookbook
Grilled Asian-Style Scallop and Asparagus Salad; Pomegranate, Beet, and Blood Orange Salad
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Source of the #1 Bestselling Book!Everyday Food - From the kitchens of Martha Stewart Living. Issue 43. June 2007. Everyday Food is a registered trademark of Martha Stewart Living Omnimedia, Inc. Printed in the U.S.A. This is a subscription magazine. Used but in very good condition. The front cover had original owners name & address on front but the sticker has been removed.
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Cooking expert and lifestyle guru Harumi Kurihara has won over the hearts of Japanese home cooks with her simple, delicious recipes. After selling millions of copies of her cookbooks, magazines, and housewares in her home country, this charismatic former housewife now shares her award-winning kitchen secrets with Americans for the first time.
These elegant, effortless recipes reflect Harumi's down-to-earth approach to Japanese cooking. Simply written and featuring everyday ingredients, recipes include Pan-Fried Noodles with Pork and Bok Choy, Warm Eggplant Salad, Japanese Pepper Steak, Seafood Miso Soup, and Harumi's popular Carrot and Tuna Salad, along with a chapter on simple ways to make delectable sushi at home.
Demystifying Japanese cooking and celebrating freshness, seasonality, and simplicity, this delightful book introduces Americans to one of the food world's brightest stars, and invites us to cook with her, one gracious dish at a time.
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Negative network effects will transform the economics and operations of our infrastructure within 1,000 days. Are you prepared to benefit from the massive value creation that will come with game-changing shifts in energy and other industries? In this comprehensively researched economic analysis, noted consultant Michael Rogol shows how to rapidly build small and midsize companies into hundred-million-dollar enterprises within a thousand days. If you do not adjust to market conditions, you put your business at substantial risk including possible annihilation. The clock is ticking.
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Avowed Martha Stewart fans--and the rest of us, too--have cause to applaud. The Martha Stewart Living Cookbook, which marks the 10th anniversary of the magazine from which the book takes its name and 1,200 recipes, is a winner. A wide-ranging trove, it tackles with equal aplomb the basics--from fried chicken to apple pie--and "newer" dishes such as Roasted Eggplant and Red Pepper Soup, Veal Stew with Shallots and Wild Mushrooms, and Pistachio Gelato. Both daily cookbook and stylish culinary guide, Living should prove useful to cooks facing the what-should-we-have-for-dinner dilemma and those seeking delicious dishes for entertaining.
The book's 19 chapters cover every dish type. Ranging from hors d'oeuvres to desserts (there are three chapters on sweets, plus candy-making formulas), and including sections devoted to vegetarian main courses, salsas, sauces, and dips, Living's world-spanning dishes are imaginatively conceived and meticulously presented. A few standouts among many include Pappardelle with Osso Buco Sauce, Chunky Vegetable Potpie, and Ginger Pecan Cake. Also at hand are comprehensive ingredient and equipment glossaries; cooking tips and techniques; "101" recipes (basic formulas such as Omelet 101); extensive lists of food and equipment sources; and 32 pages of color photos. Like its parent publication, the book strikes just the right chord for those who want to cook along with Martha. --Arthur Boehm
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Easy recipes with wholesome foods bring fibromyalgia sufferers relief with food - an easy concept to grasp and embrace
Six million in the United States have been diagnosed with Fibromyalgia a debilitating, languishing, and painful disease characterized by chronic muscular and joint pain, headaches, and mental and physical fatigue. Food that Helps Win the Battle Against Fibromyalgia will provide the tools and guidelines necessary to generate positive health, increase energy, and reduce symptoms. The book offers an overview of the disease and its symptoms and teaches readers how a carefully balanced diet specific in particular nutrients can substantially alleviate the illness. The carefully selected ingredients in the 100 healing recipes both relieve the symptoms of fibromyalgia and infuse patients with the nutrients they need to boost their immune system and help conquer this disease. All cooking methods presented will preserve vitamins, minerals, and nutrients. All the normal meals and snacks are included from breakfast to dinner including appetizers and side dishes so every meal can be a step in the right direction towards recovery or cure.
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Great food magazine!
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Jenny Rosenstrach, and her husband, Andy, regularly, some might say pathologically, cook dinner for their family every night.Even when they work long days. Even when their kids' schedules pull them in eighteen different directions. They are not superhuman.They are not from another planet.
With simple strategies and common sense, Jenny figured out how to break down dinnerthe food, the timing, the anxiety, from prep to cleanupso that her family could enjoy good food, time to unwind, and simply be together.
Using the same straight-up, inspiring voice that readers of her award-winning blog, Dinner: A Love Story,have come to count on, Jenny never judges and never preaches. Every meal she dishes upis a real meal, one that has been cooked and eaten and enjoyed at least a half dozen times by someone in Jenny's house. With inspiration and game plans for any home cook at any level, Dinner: A Love Story is as much for the novice who doesn't know where to start as it is for the gourmand who doesn't know how to start over when she finds herself feeding an intractable toddler or for the person who never thought about home-cooked meals until he or she became a parent.This book is, in fact, for anyone interested in learning how to make a meal to be shared with someone they love, and about how so many good, happy thingshappen when we do.
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