Secrets to Successful Organic Gardening: soils, bugs, sprays and everything else you need to know to make your organic garden thrive Review

Secrets to Successful Organic Gardening: soils, bugs, sprays and everything else you need to know to make your organic garden thrive
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Liked this book - great overview of what you need to know. Liked the ideas and recipes for homemade sprays and companion planting

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Most home gardeners have, at some time, thought about the benefits of gardening organically.Whether it's the cost of the numerous sprays and fertilizers (have you noticed how each plant seems to need its own array of supporting chemicals?) or just the wish to provide your family with home-grown, spray-free vegetables, the thought of organic home gardening can be attractive.However we know that plants are prone to disease, and can be easily and quickly destroyed by an influx of bugs.If you have worked hard to establish your garden, this can be heartbreaking.So we resort to chemicals once more.This book is designed for the home gardener who wants to try their hand at gardening organically.It is not designed to preach to you the benefits of organic gardening or the dangers of using chemicals - there are enough books around which do that. Instead, this is a practical, ‘how to' guide to getting started.It covers the importance of having a healthy soil - healthy soil means a healthy plant. We also look at how to create your own compost and fertilizer, how to choose your plants, and how to deal with bugs and disease. Organic gardening may be slightly more labor intensive, but is easily achievable and can provide a huge sense of satisfaction. This easy-to-read guide will help you get the basics right, giving your organic garden the very best chance of success.

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BBQ USA: 425 Fiery Recipes from All Across America Review

BBQ USA: 425 Fiery Recipes from All Across America
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Just write BBQ USA! Raichlen traveled the WORLD in search of BBQ recipes (over 500!) in The Barbecue Bible. I graduated from burgers, steaks and grilled chicken breasts to Tandoori Chicken, Thai, and how to grill a whole fish ifrom the 556 pages!
So, again, how do you top the definitive work on open fire cooking? BBQ USA! 774 PAGES of over 425 recipes from all over the US, INCLUDING THE comprehensive history of BBQ in the US thanks to KC Masterpiece originator, Dr. Rich Davis. There are pages and pages of biographical info on BBQ icons and institutions in the United States and even one recipe from Canada! And more pictures.
I personally feel that even as a novice, you actually could pick up this huge volume and begin almost anywhere, any recipe and be successful. The book covers the basics in the beginning chapter. Choosing and using grills and accessories and even includes basic and more advanced techniques to grilling. You'll probably see someone disagree with that statement. I defy the naysayers to name a better bbq book WRITER. Raichlen may not be in front of PBS, or Food network cameras as much as Hirsch, Flay, et al. Steven Raichlen just writes the most comprehensive books on BBQ anywhere!
I must also mention a trend I've noticed in some other cookbook writers (some very well known) that are releasing cookbooks that rearrange recipes from their previous books and call them new and sell them based on their well known names. I looked through the indexes of BBQ Bible and compared it to BBQ USA. There are no or none that I could find repeats that appear in both books.
One other thing we as Americans can be proud of is our BBQ!
God Bless our Troops
I enjoyed this book, not only for the great food recipes but the great stories and history presented. If I were stuck on a deserted island with just my Weber and Raichlen's books on BBQ, I wouldn't want to be rescued.
John Row

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The 100 Healthiest Foods to Eat During Pregnancy: The Surprising Unbiased Truth about Foods You Should be Eating During Pregnancy but Probably Aren't Review

The 100 Healthiest Foods to Eat During Pregnancy: The Surprising Unbiased Truth about Foods You Should be Eating During Pregnancy but Probably Aren't
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When you are expecting, there is an overwhelming amount of rules: you can do this, you can't do that, eat this/not that... and there is an equally overwhelming number of books to read.
When I was pregnant with my daughter I bought and quickly returned many-a books. There was only 1 pregnancy book that I kept and if this below was released when I was pregnant, this would have been a book that I kept as well.
Jonny Bowden and Allison Tannis have put together a reference for moms-to-be to help you figure out what foods are best to eat during your pregnancy. Broken down into trimester, this book is very well organized and does not require you to read it cover-to-cover. Rather, you can read it on a need-to-know basis.
Not only do the authors fill you in on foods that you probably never thought of eating during your pregnancy that will make a difference in your baby's life, but they tell you why. They don't just say eat this and not that- they give you the medical reasons (in layman's terms) of why you should eat this or that and what good it will do for you and your baby.
The book includes "fast fact" boxes that will give you helpful and sometimes fun information such as:
* Vitamin B6 helps alleviate morning sickness.
* Anemia can show up during your second trimester if you're not getting enough iron.
* Iron supplementts commonly cause constipation. You may find them less of a problem if you take them on a full stomach and dink plenty of fluids.
Another helpful box you will find throughout the book is "Jonny's Tasty Tips." Here, the co-author highlights tasty ways for you to enjoy the foods that he is recommending. Some of these foods include:
* Chives, Leeks & Lamb during the first trimester.
* Figs, Chia Seeds & Watercress during the second trimester.
* Cranberries, Herring & Rhubarb during the third trimester.
The remaining chapters in the book cover pre- and post-natal days from fertility to breast feeding and everything in between. Giving you the knowledge about the best foods that you can eat
* to help with the aches, pains and complaints of pregnancy
* while breastfeeding your newest arrival
* during the post-partum period that may even help alleviate the symptoms of post-partum depression. According to the authors, there area foods that have "depression-fighting power"
* to help with your fertility and start you off with a healthy pregnancy before you even conceive.
A very important chapter, in my opinion, contains information on what the authors call "tricky foods and herbs." We have all heard of certain herbs, foods and/or activities that we should avoid while pregnant- especially during the first 12 weeks of a baby's development. Things like alcohol/caffeine consumption, artificial sweeteners, hot dogs (yum!), herbal supplements and more. The authors tackle these topics and give you the information that you need to make informed decisions regarding your lifestyle while pregnant.
To me, the book reads like an encyclopedia, not too overwhelming, easy to find the information you need and very well organized/broken down into sub-sections. I can open it up, find what I need and move on. Complete with color photos, nutritional information, fact boxes and more- I think this is a perfect addition to any pregnant woman's bookshelf- just to have as a reference. It would probably make a good gift for someone that you know is pregnant.

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Eat the best foods for your baby's development!

Nutrition is never more critical than during pregnancy. What you choose to put on your plate affects you and your baby's health not just in utero but for years to come. However, many nutritional guidelines for pregnancy are complex, confusing, and offer an uninspiring list of things to eat for the next nine months.

Backed up by the latest nutritional research, this guide debunks pregnancy food myths and uncovers a number of surprising food choices that are superfoods for expectant mothers.



This one-of-a-kind nutrition reference guide is also packed with helpful quick-reference charts and sidebars, highlighting healthy (but no less delicious!) substitutes for commonly craved foods like ice cream and potato chips. You'll also discover the most up-to-date research regarding pregnancy dilemmas, such as how to get more omega-3s from fish in your diet while avoiding mercury. It's pregnancy nutrition made easy!



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Mr. Sunday's Soups Review

Mr. Sunday's Soups
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Lorraine Wallace is the wife of Fox News Sunday anchor Chris Wallace, known by his fans as "Mr. Sunday". Lorraine's delicious soups became the meal of choice every Sunday when he returned home from a long morning at his anchor job. As he raved about them on-air, everyone wanted the recipes. This cookbook is the Wallace's response to the requests.
The book includes soup recipes by season with lots of colorful photos. All the recipes look delicious and nourishing. The only one I've tried so far is the hearty lentil soup which was great and I look forward to trying many more. Other offerings include Chinese Chicken Noodle Soup, Senate Bean Soup, Hot and Sour Soup, Mexican Albondigas, Tortellini Meatball Soup, Greek Lemon Soup, Frogmore Stew and several kinds of chili, to name just a few. Lorraine also includes her recipes for basic stocks. Most of the recipes seem easy to make and include commonly found ingredients or those that could be substituted (canned or frozen clams instead of fresh, for example, for the clam chowder recipe).
I did enjoy this cookbook and also liked that the author included some family photos and lets the reader catch a glimpse of the Wallace's family life.
I was given a copy of this book for review by the publisher but the opinion is mine alone and wasn't solicited. If I didn't like the book I would say so.


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Complete Candida Yeast Guidebook, Revised 2nd Edition: Everything You Need to Know About Prevention, Treatment & Diet Review

Complete Candida Yeast Guidebook, Revised 2nd Edition: Everything You Need to Know About Prevention, Treatment and Diet
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I searched through several publications on Candida, both online and printed materials, and nothing compares to the extraordinary, invaluable information packed into this book. I wanted something that contained the following: Explained what Candida is; Possible causes; Symptoms of Candida and closely related health problems; How to treat it naturally as well as through traditional medicine; Candida diet recipes.
A Candida diet was always difficult to find since many sources contradicted one another and/or contained food sensitivities while offering no alternatives. This book explains these contradictions, offers plenty of food alternatives, and guides you through the phases of your healing process. Best of all, the RECIPES TASTE SPECTACULAR! I was amazed at how delicious everything has been thus far, not to mention easy to prepare. Each dish has loads of flavor, making this diet seem not like a diet at all.
This book truly is a gift for someone who needs a complete, informative reference with a wealth of wonderful recipes to get them on track to recovering from Candida. Highly recommended!

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Ideas in Food: Great Recipes and Why They Work Review

Ideas in Food: Great Recipes and Why They Work
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Even though my expectations for this book were extremely high, I can honestly say it's leagues better than I could have imagined. For anyone with even basic cooking technique, from home cook to professional, there truly is enough to reinvigorate and elevate your creativity in the kitchen for a long time.
The book is organized broadly into two parts, firstly for the home cook and lastly professionals. The techniques in the second part are not necessarily more difficult, but simply address newer food products and applications such as "meat glue", liquid nitrogen and carbon dioxide which most home cooks would not likely have on hand. However, Aki and Alex make them so familiar and understandable in their explanations that I'm left to believe that some will be as common to us as baking powder and gelatin someday.
The home cook section covers such topics as how to perfectly cook eggs, make no knead bread, fresh pasta, pickling and preserving, making vinegar from scratch, fruits and vegetables, ice cream, making fresh cheeses and a ton more! What I liked most is that unlike most cookbooks which just give you the "how to", Aki and Alex explain in simple detail why each step is taken in the recipe so these topics are truly demystified once and for all and you are left feeling like you've grown to be a more confident cook and not just followed someone's instructions.
I've only had the book a few days and I've already "cryo-blanched" some Kale to great effect (this is simply using a foodsaver vacuum sealer to vacuum seal raw kale leaves, freeze them and rethaw them so the process tenderizes the vegetable without cooking and destroying the nutrients.) I couldn't believe how easy it was.
Another great technique is their explanation of "pre-hydrating starches", which again in practice is simply soaking rice or pasta for a few hours in cold water (or any other flavored liquid!), draining it then cooking normally but in less time. When this is done the starch cooks quicker, and allows for the addition of extra flavor via the soaking liquid, really cool!
I have read my fair share of cookbooks and in terms of value for your investment I can't imagine a better pick than this book. There is so much knowledge, explained with such finesse and enthusiasm, this is definitely a rare find. I thank the authors for their contribution and hope they keep the ideas coming! :)

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Roadfood: The Coast-to-Coast Guide to 800 of the Best Barbecue Joints, Lobster Shacks, Ice Cream Parlors, Highway Diners, and Much, Much More Review

Roadfood: The Coast-to-Coast Guide to 800 of the Best Barbecue Joints, Lobster Shacks, Ice Cream Parlors, Highway Diners, and Much, Much More
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The Sterns have once again come out with a book on the great local places to eat in America. They say they have edited and added 200 new eateries. There are the new places, but I found several examples of previous favorites that I have visited recently and they are still up to their old high food standards, but for some reason they were dropped from this edition - one presumes to make room for new places. As for the claim that it is bigger, it is actually 4 pages shorter than the previous guide.
Previously I have been extremely enthusiastic about these books, however I guess I was spoiled by the layout and quality of the Sterns' `500 places to Eat Before it's Too Late' in which the sections were clearly divided and easy to find.
The restaurants in this book are divided into regions and sometime as you are traveling it's confusing to try to guess where a state is considered...deep south or mid south, etc. The index also would be much easier to use if it was divided into states alphabetically instead of having to page back and forth to see what region you are in. In the old edition - at least in the index, restaurants were listed by town under the state, now they are alphabetical, which does not seem to work as well when you are in or near a town looking for a different place to eat.
These are still great road guides, especially if you are not constantly searching on a lap top as you travel. It's also still a great gift to give someone who will be traveling in order to find some casual non-chain real Americana food.

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Blood Type B Food, Beverage and Supplemental Lists Review

Blood Type B Food, Beverage and Supplemental Lists
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So now that you've read Eat Right For Your Type and are familiar with the basic theories behind the blood type diets, you need a list that you can grab and take with you on those grocery shopping trips or for those dinners out where you may find menu items that you can't quite remember as either Recommended, Neutral, or Avoid. This is one of those pocket references that was made to be convenient for these situations if you happen to be a type B like most of my family.
(If you haven't read the abovementioned book first, you should. It explains in detail the hows and whys of eating according to one's blood type - O, A, B, or AB - instead of the dictates of popular trends. Foods are divided into three lists for each blood type: Highly Recommended (foods that have some great benefit or another and act almost as medicine in your system), Neutral (basics that are neither highly beneficial nor bad), or Avoid (foods that you should avoid, either because they have a bad effect on your blood type's metabolism, immune system, digestion, etc). But back to the review...)
The format of this list book is divided into convenient chapters that each represent a food group, such as Ch.1, Meats and Poultry, Ch. 2, Seafood, Ch.3, Eggs and Dairy, Ch.4, Fats and Oils, and so on until we have categorized every type of common edible into 14 sections altogether. Each chapter also has a brief introductory essay explaining a few highlights of the lists that follow, for instance, why certain healthy veggies such as tomatoes ended up on the Avoid list for type Bs and why Pineapple is on the Highly Recommended list. Most of the selections are not explained in detail however, so the reader must take these recommendations on faith. Also included are chapters on supplementation and medical strategies utilizing these lists.
Now several years have passed since the original publication of ERFYT and I have noticed when comparing the lists in it verses the lists in this more recent pocket reference that there are several discrepancies. For instance, salmon was a Neutral fish in ERFYT but it now ranked as Highly Beneficial. That could very well be because of the research that has been done after ERFYT which uncovered new benefits of salmon that were unknown before; I suspect several of these improved rankings have a similar explanation There are more examples from each chapter that I could go into. I can only trust that these changes are indeed the results of further research and not publication mistakes.
Bottom line, this is a very convenient reference to those of us who may have lent our copy of ERFYT to a friend after discovering the great personal freedom and physical well-being that comes with aligning one's diet with blood type. Get this one if you're a type B; otherwise get the one that matches your blood type.
-Andrea, aka Merribelle


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Different blood types mean different body chemistry. Carry this guide with you to the grocery store, restaurants, even on vacation to avoid putting on those extra pounds, or getting sick from eating the wrong thing. You'll never have to be without Dr. D'Adamo's reassuring guidance again. Inside you will find complete listings of what's right for Type B in the following categories: * meats, poultry, and seafood * oils and fats * dairy and eggs * nuts, seeds, beans, and legumes * breads, grains, and pastas * fruits, vegetables, and juices * spices and condiments * herbal teas and other beverages * special supplements * drug interactions * resources and support Refer to this book while shopping, dining, or cooking-and soon, you will be on your way to developing a prescription plan that's right for your type.

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Never Be Sick Again: Health Is a Choice, Learn How to Choose It Review

Never Be Sick Again: Health Is a Choice, Learn How to Choose It
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I am a 10 year cancer survivor. I have had surgery, radiation, and chemotherapy. None of it worked. For the past 8 years I have stayed alive on alternative therapy. As a result, have read over 100 books on health. I've been able to get bits and pieces of information from those books to enable me to stay alive these past 8 years. Francis's book has put all the bits and pieces together in one volume.
For the first time I have been able to understand the biochemistry of my illness and follow a path which has greatly diminished my illness and has brought me close to remission. The information on what to do is comprehensive and all in one place. More importantly, is the extensive information on what not to do and things to avoid.
I recommend this book to everyone, particularly those people with a chronic illness. I wish that I would have had this book 10 years ago.

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One day Raymond Francis, a chemist and a graduate of MIT, found himself in a hospital, battling for his life. The diagnosis: acute chemical hepatitis, chronic fatigue, multiple chemical sensitivities, and several autoimmune syndromes, causing him to suffer fatigue, dizziness, impaired memory, heart palpitations, diarrhea, numbness, seizures and numerous other ailments. Knowing death was imminent unless he took action, Francis decided to research solutions for his disease himself. His findings and eventual recovery led him to conclude that almost all disease can be both prevented and reversed. In Never Be Sick Again, Francis presents a seminal work based on these findings - a revolutionary theory of health and disease: there is only one disease (malfunctioning cells), only two causes of disease (deficiency and toxicity), and six pathways to health and disease (nutrition, toxins, psychological, physical, genetic, and medical). This remarkable book answers the questions: What is health? What is disease? Why do people get sick? How can disease be prevented? How can it be reversed? It will teach readers, in one easy lesson, an entirely new way to look at health and disease - an approach that is easy to understand, yet so powerful that they may, indeed, never have to be sick again.Providing a basic understanding of health and disease, this book takes the mystery out of disease. It provides readers, no matter what their present physical condition, a holistic approach to living that will empower them to get well - and stay well.

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Gordon Ramsay Makes It Easy Review

Gordon Ramsay Makes It Easy
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Every time I mention that the fact that I admire "Gordon Ramsay" I have to defend myself from attack. For those who have seen this ex-football player in the television show "Hell's Kitchen", he can be intimidating, ruthlessly efficient and sarcastic all in one breath. But his attitude does not come from any joy of berating contestants. Gordon is a perfectionist and he wants to make sure everything is done right because it is his name and reputation that is on the line everytime a dish leaves his kitchen.
This book is no different. Gordon spells out his recipies in a clear and concise format. Unlike some other chefs who use their books just to dump some bland exercises in cooking, Gordon livens up (or sexies up - as he calls it) his presentation with photos. But I especially appreciated the fact that there is a DVD attached to this book which goes into detail on how to make some of his dishes.
GORDON RAMSAY IS THE MAN!!

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The Flexitarian Diet: The Mostly Vegetarian Way to Lose Weight, Be Healthier, Prevent Disease, and Add Years to Your Life Review

The Flexitarian Diet: The Mostly Vegetarian Way to Lose Weight, Be Healthier, Prevent Disease, and Add Years to Your Life
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As a registered dietitian, chef, and fellow author, I find few diet books worthy of recommending. But The Flexitarian Diet is one that I do highly recommend. It's based on sound science. It's written in a witty, easy-to-follow style in a way in which you know that Dawn Jackson Blatner, RD, is passionate about what she is suggesting.
I love that everything is based on straightforward fives--five food groupings, five-week meal plan, and more. But it's not based on a gimmick like so many diet books. And it's not really a "diet" as it's not based on avoidance. It's a positive, no-guilt approach to eating, which is the most effective approach to healthy eating for a lifetime. In fact, this fresh flexitarian approach is how I eat and what I tell those who are not already vegetarians to strive for. That means if you really want a little bit of meat, it's okay on occasion.
Plus, there are many, many recipes (with short ingredient lists!) and shopping checklists included that make eating healthfully and following a meal plan simple--without sacrificing flavor.
You will enjoy this smart book while getting healthier at the same time!

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Lose weight, increase energy, and boost your immunity—without giving up meat!

"With her flexible mix-and-match plans, Dawn Jackson Blatner gives us a smart new approach to cooking and eating."--Joy Bauer, M.S., RD, CDN, "Today" show dietitian and bestselling author of Joy Bauer's Food Cures

"The Flexitarian Diet is a fresh approach to eating that's balanced, smart, and completely do-able."--Ellie Krieger, host of Food Network's "Healthy Appetite" and author of The Food You Crave

"Offers a comprehensive, simple-to-follow approach to flexitarian eating--the most modern, adaptable, delicious way to eat out there."--Frances Largeman-Roth, RD, senior food and nutrition editor of Health magazine

"It's about time someone told consumers interested in taking control of their weight and health how to get the benefits of a vegetarian lifestyle without having to cut meat completely out of their life."--Byrd Schas, senior health producer, New Media, Lifetime Entertainment Services

Introducing the flexible way to eat healthy, slim down, and feel great! "Flexitarianism" is the hot new term for healthy dieting that minimizes meat without excluding it altogether. This ingenious plan from a high-profile nutritionist shows you how to use "flexfoods" to get the necessary protein and nutrients--with just a little meat for those who crave it. As the name implies, it's all about flexibility, giving you a range of options: flexible meal plans, meat-substitute recipes, and weight loss tips. Plus: it's a great way to introduce the benefits of vegetarianism into your family's lifestyle.

Enjoy these Five Flex Food Groups:
Flex Food Group One: Meat Alternatives (Beans, peas, lentils, nuts, and seeds; Vegetarian versions of meats; Tofu; Eggs)Flex Food Group Two: Vegetables and FruitsFlex Food Group Three: Grains (Barley, corn, millet, oat, quinoa, rice, wheat, pasta)Flex Food Group Four: DairyFlex Food Group Five: Natural flavor-enhancers(Spices, buttermilk ranch, chili powder, cinnamon, Italian seasoning, herbs; Fats, oils, butter spreads; Sweeteners, granulated sugars, honey, chocolate; Ketchup, mustard, salad dressing, vinegars, low-fat sour cream)


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Gluten-Free, Hassle Free: A Simple, Sane, Dietitian-Approved Program for Eating Your Way Back To Health Review

Gluten-Free, Hassle Free: A Simple, Sane, Dietitian-Approved Program for Eating Your Way Back To Health
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I've been gluten free for nearly two years, and I've read every book I can find about gluten free living. In my opinion, this is one of the best and most up to date.
The beginning of the book is for those newly diagnosed. "What is gluten?" "What CAN I eat?" She provides sample meal plans and grocery shopping suggestions, listing what foods are safe, not safe, or questionable.
As the book progresses, more challenging gluten free ideas are presented for the more experienced with the lifestyle. Such as making your own flour mix, gluten free gourmet meals for company, etc. There are over 100 recipes in this book.
The author also addresses the feelings many people like myself have dealt with when newly diagnosed, such as "I don't want to go out and draw attention to myself in a restaurant. It's easier to just stay home." Or "How do I explain to my friends when they try to say 'It's only a LITTLE bit of gluten - you can eat that!'"
One thing I thought was unique about this book was the dining out cards. Many other books have these, but this book has them in 14 different languages, for ethnic cuisine or foreign travel. Cool!
I would recommend this book to anyone living a gluten free lifestyle, and to those with a gluten free relative or close friend who want to help and understand.

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Celiac disease and non-celiac gluten sensitivity is an inability to properly digest the gluten found in wheat, rye, and barley. Left untreated they can lead to many symptoms and conditions. For example celiac disease can cause or contribute to a wide range of health problems, including type 1 diabetes, arthritis, infertility, osteoporosis, lupus, cancer, liver failure, thyroid problems, autoimmune illnesses, skin disorders, chronic pain, and digestive problems. The only treatment for celiac disease and non-celiac gluten sensitivity is a gluten-free diet for life. Now with Gluten-Free, Hassle Free you can learn: An upbeat empowering approach to gluten-free living; A wealth of simple, practical solutions, strategies, and shortcuts; Information on being diagnosed with celiac disease; The health risks of untreated celiac disease; Gluten-free safe food lists; Gluten-free cooking and baking tips; Gluten-free dining out information; Best resources for gluten-free living; Over 100 recipes with nutritional information; Gluten-free travel trips; Strategies to handle your feelings; Mix and match meal plans; A full month of day-to-day gluten-free meals; Cooking tips for creating your own gluten-free recipes; Tip boxes; Gluten-free dining out restaurant cards in 14 different languages; AND MUCH MORE!

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Living Vegan For Dummies Review

Living Vegan For Dummies
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This book is laid out in simple, easy to read sections that give everyone tools to eat healthier and be happier about their food choices. Whether you are a meat lover looking for heart healthier choices, or a person who has moved totally away from animal based products, this book has much to offer. What I particularly enjoyed was how author Alexandra Jamieson approached the subject of Living Vegan in a way that makes it accessible for readers with all levels of interest. She also is extremely skillful at offering ideas and approaches that will allow vegans and non-vegans to enjoy each other's company at meal times. This book is filled with useful tips and strategies, recipes and cooking tips. It addresses a wide range of things including menus and meal planning, cooking at home and eating out, spices and storing food, supplements and snacks, dealing with finicky eaters, weight loss and even how to counter what commercials are teaching your kids. Ms. Jamieson excels at delivering the content in a relaxed non-judgmental tone while educating readers in the benefits and ease of Living Vegan. By the way, this may sound silly but even the index in the back of the book is interesting! Get your own copy and see.

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Knack Clean Home, Green Home: The Complete Illustrated Guide to Eco-Friendly Homekeeping (Knack: Make It easy) Review

Knack Clean Home, Green Home: The Complete Illustrated Guide to Eco-Friendly Homekeeping (Knack: Make It easy)
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This book is so awesome! I can't say I've read a lot of these types of books, but this was so beautifully laid out, covered so much, and really gave a good foundation for those who want to detox their home and personal use products. I found it to be very practical without being over the top. Because of it, I have totally changed the products I use in my home and on my body. In fact, now I make many of my own cleaning and personal care products with very simple, money-saving ingredients, and I'm having fun doing it! I would definitely recommend this book to anyone looking to make their house a safe, green home!

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Toxin-free techniques and time-saving tips to make cleaning easier for you and less harmful to the planet.

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Jacques Pepin's Complete Techniques Review

Jacques Pepin's Complete Techniques
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`Jacques Pepin's Complete Techniques' may be one of the landmark works signaling the beginning of the Renaissance of American culinary practice. This volume, published in 2001, is an omnibus of two earlier works, `La Technique' published in 1976 and `La Methode' published in 1979, just as Pepin was changing his career from leading French chef to culinary writer and educator. These will probably always stand as his most important books.
The book in English that is most similar to this is James Peterson's `Essentials of Cooking'. This newer volume is an excellent book with color photographs and coverage of subjects which is probably pretty complete for the average culinary amateur. Pepin's work is in an entirely different class, aimed at the professional and, by extension, the foodie wannabe professional.
In Peterson's book, the first chapter, `Basics', covers twenty-four (24) topics. In his first chapter of the same name, Pepin covers seventy (70) subjects. Even allowing for the fact that Pepin includes nine (9) egg topics in Basics that Peterson puts in a later chapter, this is an impressive margin of coverage from Pepin. Pepin's topics tend to be somewhat more basic and focus heavily on knife skills, even including a section on how to sharpen knives. Even though these topics are simple, Pepin gives each technique all the attention it needs. One of the clearest examples of Pepin's great attention to detail is in his treatment of my favorite subject for evaluating one's culinary writing. This is how to make a classic French omelet. As I noted in my review of Peterson's book, Chef James is just a bit short on some important details. Pepin not only covers all the bases, but also adds a few tips to omelet making technique that I have not seen elsewhere. The only warning I give about his technique is that since it was written before non-stick surfaces on saute pans were perfected and available on high-end cookware, the author does not recommend them. All recent descriptions of omelet making strongly recommend non-stick pans for all egg cookery.
The chapter on Fish and Shellfish continues Pepin's emphasis on basics, including several topics for which the average amateur chef may never have a use, such as methods for handling sea urchins, frogs legs, salmon in aspic, and pate of fish. Conversely, I am surprised to find no section on the `en papillote' cooking method that Peterson covers in detail. Other Peterson topics on which Pepin passes are methods for squid and preparing salmon steaks. The differences in coverage in this chapter alone make it worth one's while to own both books.
The chapter on vegetables is a real wealth of techniques for making really cheap ingredients into impressive presentations. You can dream about poaching or smoking whole Scottish line-caught salmon, but you can easily afford to do one of the eleven (11) different techniques Pepin describes for potatoes. In fact, this is probably some of the most dramatic evidence of the French obsession with food preparation. When I think of Irish potato preparations, I think of boiled potatoes, champ, and colcannon. In this chapter, the French have eight (8) different ways of just cutting potatoes, let alone all the methods used to fry, gratin, roast, boil, and saute potatoes in the French lexicon.
Pepin uncharacteristically combines poultry and meat into one chapter, but this is incidental. Pepin and Peterson cover a roughly equal number of chicken subjects, with Pepin covering some more typically French subjects such as glazing and sausage making. On cutting up a chicken, I give extra points to Peterson for the efficacy of his color pictures detailing his technique. Pepin very usefully separates all his carving techniques into a separate chapter that covers fish, birds, and beasts.
In the next chapter on `Breads', Pepin covers a topic that Peterson simply does not even touch. Pepin points out that bread making is one of those activities which involves a few simple ingredients, but a highly sophisticated technique. Like making a good omelet, it's all in knowing how. Having made a fairly wide variety of loaves of bread in my time, I would not recommend Pepin's book as the best introduction to breadmaking. His book is all about technique. It gives practically no understanding of why you do each of the steps in a particular way. And, his basic breadmaking technique is a little different from any other I have seen. On the positive side, I would strongly recommend anyone attempting to make baguettes to check out Pepin's description, as it is the only place I have seen pictures of classic baguette making equipment in use.
The real jewel in this book is the last chapter on `Pastry and Dessert'. This is the first indication I had of Pepin's skill as a pastry chef in addition to his great reputation as a savory chef. This by far the longest chapter in the book and has the greatest potential to adding a bit of `wow' to one's entertaining. One of the more important gems hidden in this chapter is Pepin's technique for making crepes in the section on Crepes Suzettes. I have successfully made crepes using Julia Child's recipe for years, yet Pepin's pictures and comments succeed in adding to my knowledge of the technique. For the supreme `wow' effect, check out the technique for the Christmas Yule Log (Buche de Noel). Another major topic absent from Peterson's book you will find here is the method for soufflé. In spite of all these flash dishes, the chapter still concentrates on a lot of very basic building block techniques such as recipes for custards, creams, meringues, toasts, galettes, caramel, brittle, and chocolate leaves.
If you are an aspiring professional or serious foodie, Pepin's book is probably the most important book you can have in your kitchen. It covers twice the material of Peterson's book with greater authority and fewer lapses. If you are an amateur who enjoys cooking, get both. Highly recommended.

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The fully illustrated bible of cooking techniques from the world's best-known French cook is now in paperback and in one volume for the first time ever.From a master chef and the current co-star (with Julia Child) of the hit television series "Cooking at Home" comes everything the home cook needs to perfect his or her kitchen skills--assisted by instructive, step-by-step photography. Learn to de-bone a chicken, poach an egg, whisk a perfect bearnaise, knead a tangy sourdough, or bake an exquisite meringue with the perfection and efficiency of a professional chef. Pépin's toothsome and time-tested recipes offer budding chefs the opportunity to put lessons into practice with extraordinary results. This comprehensive, authoritative presentation of cooking technique and practice is sure to become an indispensable part of every home cook's library.

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The New Abs Diet: The 6-Week Plan to Flatten Your Stomach and Keep You Lean for Life Review

The New Abs Diet: The 6-Week Plan to Flatten Your Stomach and Keep You Lean for Life
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I thought this book was well written and had solid nutrition advice for both men and women (although it's geared towards men). Probably nothing really knew if you're a fitness fanatic like me.
I found the exercise section lacking. If you're looking for exercises to get rid of belly fat, my spouse and I have gotten awesome (each of us losing over 2 inches from our abs) results from this book The 5-Second Flat Belly Secret - Lose 2-3 Inches from Your Belly in Less Than 1 Month It's geared towards women, but works just the same for men.
If you're an advanced bodybuilder type who's familiar with dieting, pass on this book. But if you're an average everyday person, buy this book because it would definitely help with your diet.


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The Abs Diet: The Six-Week Plan to Flatten Your Stomach and Keep You Lean for Life Review

The Abs Diet: The Six-Week Plan to Flatten Your Stomach and Keep You Lean for Life
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Like many of you, I found myself wondering what the differences were between the various diet programs. What I discovered is that all of the major diet books are well written and share many similarities. None of them offered an "silver bullet" to weight loss - it primarily comes down to keeping your calories burned greater than your calories eaten. There are theories presented about glycemic index, good vs. bad carbs, etc., but at the end of the day it's about calories and exercise.
In this review, I've summarized Consumer Reports evaluations to offer brief summaries of each diet book/program in hopes that it might help you pick out the one that would work best for you. Don't pay too much attention to the number of stars, as it's my own subjective rating based on effectiveness, ease of use, and ability to stick with the diet. Instead, try to discern which diet might fit your lifestyle better.
The Abs Diet, ****
This book is written by David Zinczenko, the editor of Men's Health Magazine. The diet likes the number 6 - promising "6 pack abs in 6 weeks," by eating 6 meals a day. Each meal is built around the "power 12" foods. There is a strong emphasis on whey supplements. The fitness program was easy to follow but perhaps too strenuous for beginners and seemed better suited to men. Strong points are excellent nutritional content and strong exercise. Weak points are questionable claims about rapid weight loss and "6 pack" abs, and mediocre meal plans. Average recommended daily calories are 1,890, with 7 fruits and vegetable servings.
The South Beach Diet ****
The SB Diet is a slightly more permissive version of the Atkins low-carb diet. It is based on the premise that eating low-glycemic foods (foods that raise blood sugar) decreases cravings for sugar and refined carbs. Like many of the diets, there are two phases. In the first phase, fruits, sugar, and grains are banned outright. Phase 2 allows some fruit, high-fiber grains, and dark chocolate. The simplicity of the diet might appeal to many busy dieters. However the emphasis on the glycemic index and insufficient exercise sections are a drawback. Recipes are easy to prepare, but some called for unusual ingredients (a clever cook could make substitutions). Average recommended daily calories are a mere 1,340, with 13 fruits and vegetable servings (mostly veggies).
The Sonoma Diet ****
The Sonoma Diet is an updated low-carb diet with a Mediterranean theme. Again, it is broken into two phases, called "waves." In "Wave 1," the dieter is banned from eating most sweet or refined foods. The much longer "Wave 2" permits fruits and wine. It has a unique method of calculating portions by filling sectors of small plates with specified food categories. The diet is healthy but complex. It is also very restrictive, which makes it more difficult to stay on. Also, the book doesn't offer enough on exercise. The recipes were tasty but elaborate to prepare. Average recommended daily calories are a mere 1,390, with 10 fruits and vegetable servings.
Ultra-Metabolism ***
The Ultra-Metabolism Diet is designed around the assertion that people get fat because their body's systems become toxic, inflamed, and imbalanced. Again, this is a two phase diet. Phase 1 is an initial "detox" period. The longer Phase 2 is a "rebalancing" period. Overall, the dieter must eliminate white rice, refined grains, most red meats, and caffeinated beverages. The theory of your body requiring detoxification goes beyond any scientific evidence and rings a bit of late night television "miracle detox bowel-cleansing pills." The diet is fairly restrictive and complicated. The exercise section was brief but practical. Average recommended daily calories are 1,660, with 12 fruits and vegetable servings.
Volumetrics, ****
The Volumetrics Diet is based on Penn State research. It aims to maximize the amount of food you can eat for a given caloric intake. This is done primarily by eating reduced-fat products, adding in lots of vegetables, and using low-fat cooking techniques. It encourages eating a first course of broth-based soup or low-calorie salad (not heavily laden with dressing, cheese or bacon) to take the edge off your appetite. Recent clinical studies have shown this diet to be very effective. The recipes are appetizing but time consuming. Average recommended daily calories are 1,500, with 14 fruits and vegetable servings.
The Zone Diet, ****
The Zone Diet was designed to keep your blood sugar and hormones at optimal levels so that you can better fight obesity and diseases. It requires that each meal consist of 30% protein, 30% fat, and 40% carbs (based on calories). The diet allows many fruits, but almost no grains except oatmeal. The meals are simple to prepare and nutritionally balanced. But having to keep to the 30/30/40 balance is very tedious and requires lots of preplanning. Recent studies showed that the overall weight loss was below average. Average recommended daily calories are 1,660, with 17 fruits and vegetable servings.
Eat More, Weigh Less, ***
The Eat More, Weigh Less (Ornish) Diet is a low-fat vegetarian diet that bans all meat, fish, oils, alcohol, sugar, and white flour. Their clinical studies suggest that strictly following the diet can prevent or reverse some diseases. Ornish argues that it is easier to make drastic changes to diet rather than small ones. The diet offers the most food per calorie of any of the diets. It is actually lower in fat than current USDA guidelines recommend. Studies have shown good long term weight loss, but a relatively high drop-out rate. Average recommended daily calories are 1,520, with 17 fruits and vegetable servings.
Dr. Atkins New Diet Revolution, ***
The Atkins Diet is the grand daddy of them all. As with many of the other diets, it is divided into two phases. The first phase is a two week induction period that bans nearly all carbs. The second phase is only slightly less restrictive, but does slowly add more vegetables, fruit, and wine. Research has suggested that Atkins' dieters are less hungry than on many other diets. But the diet is difficult to adhere to and has a high drop-out rate. Long term weight loss has been shown to be average. The single most glaring concern with the Atkins diet is that the nutritional profile is far outside conventional dietary guidelines. (We've all known people eating handfuls of bacon, eggs, and cheese for breakfast, claiming they were on a diet). Average recommended daily calories are 1,520, with 6 fruits and vegetable servings.
Again, please don't worry too much about my ranking of the diet books - it's completely subjective. My suggestion is to simply find a program that seems to fit your lifestyle best.
Please be kind enough to indicate if reviews are helpful.
Written by Arthur Bradley, author of "Process of Elimination" - an intense thriller in which a martial artist, a greedy corporate attorney, and a sexy conspiracy theorist team up to stop a world-class sniper from killing presidential candidates.

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