The American Medical Association Family Cookbook: Good Food That's Good for You

When I'm looking to try a new dish, this cookbook is one of the top three books I pull out. One of the best things about it (besides the awesome recipes) is that it offers suggestions about what other dishes to serve with whatever you're making. It also has a lot of good recipes for vegtables and legumes, which aren't as easy to find in some traditional cookbooks. I also really love that a lot of recipes are more ethnic-not just American style. (And by ethnic I don't mean tacos and pasta)

They have a decent array of healthy desserts-many fruit related.What's best about the dessert advice is that they realize fat, to an extent, is essential in baking. Their recipes do some subsitions for fat, such as applesauce in place of oil, but they also recognize that people want to eat chocolate cake. Their recommendation is just to eat less of something that tastes great but is high in fat and calories.

Overall this cookbook (the AMA really)advocates a sensible eating style,offers basic advice on nutrition. You will find both the standard food pyramid and the Mediterranean pyramid but no fad diet advice.



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Delicious food can also be good for you and your family. Now the American Medical Association Family Cookbook combines good, healthy cooking and great taste in more than 350 enticing recipes, so that you can prepare nutritious meals your family will love.

The AMA Family Cookbook helps you to enjoy the fresh, whole foods you need every day. It also shows you how to eat the sweets and fats you love without the guilt by including them in your diet in moderation. Within each chapter you'll find it all -- kid-friendly, hearty, family meals, quick and easy recipes for busy cooks, delicious alternatives to high-calorie classics, and creative ethnic dishes and sophisticated dinner party fare to add to your repertoire.

Loaded with reliable tips for feeding your growing family, controlling your weight with diet and exercise, and eating right to help prevent or control disease, the AMA Family Cookbook is your family's indispensable guide to healthy, delightful dining.

Customer Review

When I'm looking to try a new dish, this cookbook is one of the top three books I pull out. One of the best things about it (besides the awesome recipes) is that it offers suggestions about what other dishes to serve with whatever you're making. It also has a lot of good recipes for vegtables and legumes, which aren't as easy to find in some traditional cookbooks. I also really love that a lot of recipes are more ethnic-not just American style. (And by ethnic I don't mean tacos and pasta)

They have a decent array of healthy desserts-many fruit related.What's best about the dessert advice is that they realize fat, to an extent, is essential in baking. Their recipes do some subsitions for fat, such as applesauce in place of oil, but they also recognize that people want to eat chocolate cake. Their recommendation is just to eat less of something that tastes great but is high in fat and calories.

Overall this cookbook (the AMA really)advocates a sensible eating style,offers basic advice on nutrition. You will find both the standard food pyramid and the Mediterranean pyramid but no fad diet advice.

Excellent Book, Bad Title - S. D. Shaver - Mooville, MO United States
You can't tell from the title of this book just how good it is. It features excellent nutritional advice, smart tips, and recipes that include old standards and new stuff for curious gourmets.

As someone trying to control her intake of cholesterol and fat as well as lose weight, this book is a fantastic springboard of ideas and suggestions. Newcomers will find explanations for more exotic names and ingredients, and old pros will learn tips on how to make their favorite dishes healthier. And those of us watching our weight will find caloric and nutritional breakdowns.

My only complaint would be that you have to do a little math to figure out how much a serving is. This isn't too hard to do, though.

Very recommended!!

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Pacific Flavours: Recipes from the best chefs on Canada's West Coast (Flavours Cookbook Series)

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Pacific Flavours captures contemporary Pacific cuisine with an exciting range of signature dishes from the top restaurants and inns in Vancouver, Victoria, Vancouver Island, Whistler, and the Okanagan Valley.

Pacific Flavours offers recipes for seafood specialties, delicious desserts, appealing appetizers, salads, entrées, and breakfast foods. Enjoy Grilled Fanny Bay Oysters with Smoked Paprika Mayonnaise, Vichyssoise with Lobster Medallions, Cinnamon Chili Rub Flank Steak, Wild Salmon and Sorrel with Fresh Ginger Juice Sauce, Frangelico Mousse with Champagne Sabayon. Even afternoon tea-a Victoria favourite-is included. Many of the recipes include suggestions for wine to serve alongside; wines from one of 19 local vineyards.

Author Virginia Lee obtained recipes from 39 independently selected fine dining establishments, all of which have been adapted for home use. Profiles describe food, decor, and facilities, and maps help locate the establishments. The profiles have been fully updated for this new edition.

Beautifully illustrated with colour photographs, Pacific Flavours is a cookbook and a guidebook for anyone visiting British Columbia and Canada's picturesque West Coast

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The Best of Gourmet: Featuring the Flavors of Rome

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Nowadays, everyone who entertains is looking for outstanding casual fare that will allow them to spend more time with their guests. Dishes must be quick and easy to prepare (or able to be made ahead) and filled with the purest ingredients for optimum flavor. The Best of Gourmet, Featuring the Flavors of Thailand is filled with twenty-eight such menus-most are very relaxed, all are absolutely delicious.

For example, after a chilly day on the slopes, you may want to treat your houseguests to A Ski House Dinner. Begin the evening around the fire with champagne and a large platter of ever-so-tender smoked salmon with cilantro cream. Later, roasted veal chops with shallots, tomatoes, and olive jus nestled on pillows of soft polenta make a rich, indulgent entrée. And before everyone retires, a heavenly warm chocolate raspberry pudding cake, made the day before and reheated, is served with a glass of cognac.

When the summer heats up, why not spend A Weekend at the Shore with friends? You'll have three clever menus in hand that take advantage of the season's abundant fresh produce, include plenty of make-ahead dishes, and satisfy hearty seaside appetites. On Saturday morning you can serve Breakfast on the Beach with buttery-rich baked blueberry-pecan French toast. Lunch Indoors includes a serve-yourself composed salad of classic favorites and a lovely rhubarb rice pudding. Then, after a long day in the sun, Dinner on the Deck promises a seafood meal to remember with curry-marinated mussels, followed by grilled lobster with Southeast Asian dipping sauce.

Or perhaps a last-minute Beyond Backyard Basics dinner is closer to what you had in mind? This little gem of a menu features ratatouille with penne-a heavenly jumble of roasted eggplants, onions, yellow squash, and red bell peppers, with plum tomatoes, garlic, thyme, parsley, and basil. For dessert, multicolored grapes perched atop pastry cream in puff pastry shells make a scrumptious and ever-so-pretty choice.

So which menu will you try first? You'll find more than eighty pages of exquisite full-color photographs to help you decide. Altogether, this volume holds more than 350 recipes-including the very best recipes that appeared in Gourmet's food columns during 1999. There are hundreds of dishes that can be made in forty-five minutes or less (look for the clock symbol ð); plenty of leaner and lighter selections (look for the feather symbol F); seasonal ideas for everything from apples to zucchini; and an impressive array of tempting sweets and snacks.

This year's Cuisines of the World section turns to the intriguing flavors of Thailand with a traditional dinner for eight and a collection of Thai snacks. Dishes such as steamed red snapper with ginger, grilled beef salad, fish cakes, and coconut ice cream demonstrate the sweet, sour, hot, and salty tastes of this fascinating country. Informative primers and exquisite full-color photos add further insight.

Twenty-four more brand-new recipes appear in a special section featuring Unusual Pastas and Grains. From fresh rice noodles to Israeli couscous to wheat berries, and much more, these unique pantry items will undoubtedly expand your palette of flavors.

Just when you thought you had tasted it all, along comes a cookbook that opens up a world of new possibilities-The Best of Gourmet

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Grains, Rice and Beans

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Award-winning chef Kevin Graham turns beans, lentils, peas, whole grains, rice, and pasta into 100 creative, flavorful, and stylish recipes for main courses, side dishes, appetizers, even desserts--suitable for vegetarians and nonvegetarians alike. 35 color photos.

Specifications

This is the way a cookbook should be: one recipe per page, simple instructions, a good mixture of adventurous and familiar ingredients, fantastic photographs, and great, healthy, low-fat results. The Chilled Pea Soup has only a tablespoon of olive oil, but yogurt gives it a wonderful richness. Tabbouleh with Blueberries and Mint is like salad from heaven. Many of the recipes are vegetarian, but there's also Grilled Chicken with Quinoa and Sautéed Fennel, Baby Lima Beans with Shrimp and Crawfish, Dilled Salmon with Chick Peas and Scallions, and much, much more. Graham, a renowned New Orleans chef, is also the author of Creole Flavors.

Customer Review

Kevin Graham was the executive chef at the Windsor Court hotel at the time this book was written, and the chef at Sapphire when it was published. Under his stewardship, both were among of the best restaurants in New Orleans. His menus were ambitious, forward thinking, and sophisticated. His thoughtful approach to humble ingredients such as beans and whole grains makes this relatively short cookbook a classic.

Since the book was published, some ingredients which at the time were difficult to obtain are now more common; think quinoa, for example. There are a few recipes that would be difficult for a novice cook to pull off, but for the most part Graham combines flavors and techniques in very interesting - and useful - ways.

This is one of perhaps 10 cookbooks that I'll bring with me the next time I have to evacuate New Orleans. Partly because it's somewhat rare, but mainly because I enjoy it so much, and consistently find something interesting and diverting inside.

The Pyramid Goes Gourmet - C. Ebeling - PA USA
This book's selling point for me is its emphasis on whole foods. It is great for anyone who is trying to de-emphasize meat in their diets and build up the grains, fruits and vegetables. The recipes are fairly easy to follow--a beginner might be left guessing how big a "medium" zucchini really is, but technique is explained well. The ingredient list is within reach of most supermarkets. The recipes themselves are original and come out looking like the pictures. Many are naturally low-fat and those that are not use the healthiest fats when called for. Butter is scarcely used and I don't think cream is mentioned anywhere. I enjoy reading and cooking from this. My only criticism is negligible: for far-sighted people, even those assisted with monovision contacts or bifocals, the type in which ingredient quantities are set, particularly the fractions, is difficult to read.

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Pick and Scratch

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My grandmothers home remedies and cooking has been passed down through the years with love and humor. Although my grandmother was famous for her pinto beans and cornbread the one recipe I recall was for uncontrollable children, "Peach Tree Tea". She would cut a switch off of the peach tree, take the leaves off and apply it to our behind. This cookbook is for everyone who relates to real living.

Customer Review

This is my favorite cookbook of all. Thank you for putting your heart and soul into this for our family and others to enjoy. I love it!!

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The Big Book of Chicken: Over 275 Exciting Ways to Cook Chicken (Big Book (Chronicle Books))

The Big Book of Chicken: Over 275 Exciting Ways to Cook Chicken (Big Book (Chronicle Books)) Features

• ISBN13: 9780811855280
• Condition: USED - VERY GOOD
• Notes:

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Whether it's roasted, fried, grilled, broiled, braised, saut ed, or baked, chicken is always delicious. Maryana Vollstedt has created a new addition to Chronicle's best-selling Big Book series with this glorious homage to everyone's favorite fowl. The tremendous variety of ideas ranges from creative recipes like Pomegranate-Molasses Chicken Drummettes and Chipotle Cheddar Chicken Corn Chowder to comforting favorites like Chicken Marsala and Old-Fashioned Fried Chicken. Every recipe is simple to follow with lots of helpful tips on identifying parts of the chicken, cutting up and storing it, and safe preparation techniques. With more than 275 recipes inspired from cuisines around the world, this big book serves up everything there is to know about chicken.

Customer Review

I gave this as a gift and -- months later-- my friend tells me about yet another recipe that she really likes. Chicken can be boring, buy this book and change your dining experience.

Spiced Cuban chicken is great - Jordan Angel - San Francisco, CA
I am not really the cookbook type but this book is easy and the recipes have been great.

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