Cooking Books

I have several cookbooks, but this is by far my favorite. I have never used a cookbook as often as I do this book, and I have consistently had great results. So far my husband and I have tried about 20 things out of this book, and they have all been delicious--cocktails, appetizers, main dishes, side dishes, and desserts.

The best part about this book is the simplicity. Most of the recipes in this book don't have a ton of ingredients, and the ingredients it calls for are usually things I have on hand, or I just need to get a few easy (and inexpensive)items. That is my main problem with other cookbooks that I own: they are beautiful to look at and the food is indeed delicious, but many of the ingredients are things I would never have on hand and I end up spending a lot of money just to get everything I need.

This cookbook has consistently produced delicious results with very little effort. The ingredients are remarkably simple in some of the dishes and it just makes cooking out of this book a really fun experience. I love the Southern California theme too. I am from San Diego and these recipes really do capture the casual yet elegant style of America's Finest City.

I have set a goal for myself that I am going to try every recipe in this book. It may take a little time, but I am looking forward to trying everything--and as I said before, I've never wanted to do that with any other cookbook. My other cookbooks look really pretty on my shelf but don't get nearly as much use as this one, because this one is not intimidating and doesn't require a huge shopping list to prepare the food.

I highly recommend this book. I'm getting one for my mom for Christmas too.

I got this book as a gift for my in-laws and my parents and they LOVE IT. The recepies are easy, yet sophisticated and the instructions are so simple even those handicapped in the kitchen are able to make all of the recepies. Easy to follow recipes, vivid pictures, and amazing food. A great buy!!

This is a fabulous cookbook. Everything I have made has been highly complimented by all who taste. I love the drink recipes, the Ultimate Sangria is to die for! The great introductions to each meal are a great read as well. The best part about the purchase is you know that your money is not only going to help you make good food, but to help Junior League of San Diego. This cook book is a worthy purchase!

Please buy this wonderful cookbook from the Junior League of San Diego. You only pay $[...] plus tax & shipping and the proceeds will directly benefit the community projects run by the Junior League.

By far this is my favorite cookbook to own and give as a gift for bridal showers, birthdays, or the holidays. I love that it includes recipes for cocktails. :-) I've given this as a gift to women AND men and have been warmly thanked by all. It even earned the approval of my boyfriend's sister, who has a Master's degree in Public Health from Johns Hopkins. She is a tough critic when it comes to food and was impressed by the variety in California Sol Food and the light, healthy dishes. Buy your own copy (or 2) today!

California Sol Food is my favorite cookbook with easy to follow recipes, beautiful photos, delicious results!!! I have a huge collection of cookbooks but I have found this book to be perfect for casual but elegant entertaining, San Diego style.

I love looking through any cookbook just because I love food. But this is absolutely the best one I've found for actually providing successful recipes. I've tried probably 20 different things from this book, and all were outstanding (except for the crab quiche, which was probably because I bought a funky cheap brand of canned crab). The Italian Bean Soup, the Samosas, and Tomato Olive Feta Pasta are some of our favorites. Sooooo good!

For those who have issues with some canned items, you can EASILY substitute them for whatever fresh (or frozen) alternative you want, and still have a delicious simple recipe. Like I said, I love food, but I am unfortunately very kitchen-lazy-- so, if I can make yummy food from this book, you can too.

It also has lots of menu ideas for various seasons/events, substitution and measurement charts, a nice ingredient-based index, and pantry-stocking suggestions.

Buy it-- you won't regret it!

Love this one, I'm "on the go" most of the time and this book enables me to have quick and really good meals. The Baked Crab Cakes are outstanding. Grab this one if you want good food that take less time and taste like you spent hours in the kitchen.

I have always loved to cook. I also love to make things from scratch, so normally I wouldn't look for a book such as this. However, in anticipation of purchasing a home in the country, at least 15 miles from a grocery store, and with gas prices soaring, I decided to check this out of the library after doing some homework online. I picked this book up today and within an hour I had made, and my family consumed, the corn chowder recipe. I was expecting that "canned" taste what with the evaporated milk and cream corn but it was actually really good. Bread and a salad rounded out a nice meal. Before I decide to buy a cookbook, I make a list of all of the recipes I would be willing to attempt to serve my family, and if the list is at least 75% of the total recipes in the book, I find it worthwhile to own a copy. There are only about three or four recipes in the this entire book I wouldn't try and even then, I am only opposed to those because they use ingredients that can't really be replaced that someone in the family doesn't like, like the mushroom pate. Overall, the recipes are simple but elegant and would be easy to use for entertaining. This is the kind of cookbook that can appeal to almost anyone and is very helpful if trying to stick to a small food budget, many of the ingredients in this book can be purchased in bulk or at stores like Aldi. Five stars all the way, this may be one of the best cookbooks I have used lately.

This book is excellent. It provides easy to follow recipes using canned ingredients that turn out great. The recipes require simple easy to find ingredients. It saves time cooking and yet the meals are delicious and full of nutrients. There is not one meal I have cooked out of here that my kids have not enjoyed or my husband not liked.

I have actually put together a box of meals on the go- that is meals that can be done at the last minute and cooked by my husband or older children. They all come from this book.


Well worth the money.
Enjoy.

A busy woman's stand-by. Make sure your pantry is well-stocked and you'll always have the means to make a good dinner. My kids especially enjoy the Spanish Rice and the Quiche. A cookbook well worth having.

So far I am pleased, am trying to get my 2 older grandaugthters (8 and 6) into reviewing recipes for their nutritional value, visual appeal, and enjoyment. Am just getting into doing so, it looks good so far, may send another review at a later date. Thanks again, Dianne

I purhcased this book two years ago for my then 13 year old daughter (an extremely "picky" eater) in the hope that she would expand her food horizons. In my wildest dreams I wouldn't have expected this to work so well. She has made several of these tasty dishes for the family and we all love them. We're vegetarians and we have discovered many delicious recipies in this wonderful cookbook. One of our favorites is the "Carrot Ginger Soup" recipe. If you enjoy cooking healthful, tasty meals from simple, unprocessed foods you will be pleased with this book. Thank you, Chef Bobo!

This one has great food for the little people. Well received by mothers concerned about what their kids consume.

I just love this book! As a mother of 2 boys and a Holistic Health Counselor to many families as well as individuals, this book has been a great resource. The recipes are easy to make and delicious. People of all ages enjoy the food and the children are having fun helping to prepare meals. Thank you Chef Bobo for what you are doing in the school and now sharing it with the world at large. I am buying copies for many people and I hope that more people will become aware of your work and that of your assistants.

I can't say enough good things about this book. The recipes are quick and easy to make, no hard to find ingredients, and everything I have tried has been good. The whole family enjoys this book. Get this book and you won't be sorry.

This is by far my favorite cookbook. We've loved almost every recipe, although she seems to be a better cook than baker (baked goods are good, but food is great!). Better than Open House cookbook b/c the portions are smaller (family-sized as opposed to banquet sized) and the recipe descriptions are less flowery.

I have used this cookbook for 2 years and found every recipe to be delicious. It calls for lots of fresh ingredients but if you don't have them, often the recipes don't suffer. Many of the recipes are variations on old New England favorites. The title says it correctly!

Of all the cookbooks I own (and that's a lot) this one is probably my favorite. Sarah Leah Chase's style is friendly and charming. Her love of food is apparent on every page. Her ability is apparent in the first recipe you prepare. The Chocolate Raspberry cake is wonderful........for years now it is my most requested recipe. I wish she would write another cookbook!

This is a cookbook I turn to again and again. The flavors are wonderful, the recipes diverse and sophisticated (though you often can cut back on oil). Be sure to try the Saucisson Paysanne (leftovers are great on buttered parsley noodles; reduced fat kielbasa works fine, but don't use fat-free or really low fat...it gets tough), Italian Rosemary Potatoes, Bay Scallops Gremolata, the Orzo and Roasted Vegetable Salad (great for potlucks as it serves twice as many as the recipe says!), the Baby Carrots with Brown Sugar and Mustard, and the Mixed Greens with Spiced Pecans, Chevre and Hot Cider Dressing. Be sure to check out her Nantucket Open House Cookbook as well.

I love this book. I've been into cooking since I was about 5 and I own over 4,000 cookbooks, but this one is definitely my fav. I bought it in December 1990 and at this point, have cooked nearly every recipe in the book. They are all fabulous. I have never had one of these recipes fail.

I have given this book as a gift many times over the years, and the recipients have all come to love the book as much as I do.

Here are some of the standout recipes:
Creamed Spinach - it's a very simple recipe but the best I've ever tasted
Mustard Creamed Onions - a zippy twist on a Thanksgiving tradition
Spanish Garlic Soup - rich and unusual
Raised Waffles - worth the price of the book just for this recipe!
Apricot Ginger Cream Scones - totally fattening & totally worth it
Turkey Mole - the best mole I've ever had, way better than most restaurants
Spicy Shrimp, NOLA Style - just like Pascal Manale's

The thing I love about these recipes is that even the ones I don't think I'll like (such as Rhubarb Custard Pie) come out great. SLC also has a fun, chatty and erudite writing style, so reading her cookbooks is almost as much fun as cooking from them.

Many of the recipes are a bit long and can take awhile to make, but the end product is worth every minute of prep time.

The books arrived in excellent condition, they are high quality books. The other reviewer mentioned the quality of the paper isn't high, I disagree, I think it's great. I bought this book for my wife. She is from Hong Kong and already cooks amazing chinese food (her father is head chef at an LA Chinese restaurant). She's now venturing into french food and has made several dishes (more so from Bouchon)

My wife is a former paralegal, now a stay at home mom. She's had no formal training from a cooking school. With that in mind, she can realistically make about 30% of the food from French Laundry and about 50% of Bouchon's recipes. The reason why they are so difficult is that it is tough to find fresh food that is mentioned in the book. You don't find rabbit, frog legs or veal at the local Schnucks or commissary (we're military). Some of the techniques require tools that aren't readily available to regular "non-chef" consumers.

Bouchon - Our favorite has been the flatiron steak and the trout from Bouchon. My wife said it was fairly simple to make. Very little prep time. The french fries came out delicious and they too were easy to make.

French Laundry - The salmon tartare came out nice. Again, the directions were easy to follow. The rest of the dishes in this book however are much more involved. The book itself has great pictures had great write-ups on certain techniques.

While the books were expensive (We normally get $5 cookbooks from the bargain bin), they are well worth it. I am one lucky man . ..

Beautiful coffee table book. Limited is use for an amateur, or even a serious amateur. But it's fun to read and the photography is stunning.

So much more than just cookbooks! It's very visual, makes you excited about cooking and partaking. Emphasizes simple flavors of food, don't complicate what can easily achieve perfection on its own.

The Complete Keller is completely wonderful. Beautifully written and photographed, these books are a wonderful escape to Keller-world.

These books are outstanding - the level of description, the quality of the books themselves, the full color pictures of what the dishes look like... I gave it as a Valentine's Day gift to my girlfriend who loves them - and keeps calling the books "Food Porn".

This is a book that emphasises the basic and moderately demanding cooking techniques and more than 600 common recipes. The sections are contributed by different chefs from around the world including Pierre Herme from France (desserts), Marcus Wareing from Britain (meat), Charlie Trotter from the United States (vegetables and seafood), David Thompson from Australia (Thai cooking), Stephen Franz from Germany (cakes) etc. A lot of the things are basic like how to make a basic chicken stock and how a good roast beef and Yorkshire pudding is made, but there are also a lot of easy to moderate restaurant grade dishes like entrecote steaks bordelaise or sachertorte. It is by no means exhaustive and in a sense I have a feeling that it is trying to be too clever but comes short on both ends - a professional chef will find this nice although this will need to be supplemented by more detailed books as the coverage is too superficial, and home cooks will need something more like a household guide for more basic instructions to supplement this. Serious foodies will love this although they may decide to buy professional chef reference works altogether.

Having said this, I enjoy the chefs' takes on basic and not-so-basic recipes. And like some basic home cookbooks, photos of intermediate procedures are available for a majority of recipes which enables you to visualize how a dish done properly looks like.

There are some other reviewers who believe non-English speaking Western countries' cuisines should get their own sections. I believe their absence indicates more how the cooking of Germany, France, Italy etc are assimilated into the major sections. For example, much of desserts is French, cakes German, there is a specific section on pasta and gnocchis. In contrast, Chinese cooking presents examples on stir-frying and braising, Japanese section on sushi making, which are very different from Western techniques.

Although the book is touted as global in focus, in reality this belies the book is fundamentally Anglocentric by the fact that Britain has the largest share of home bases of the contributors. The selection of "ethnic styles" selected also reflects modern British tastes: Spanish is not counted as "ethnic cuisine" and assumed to be pretty mainstream, and the "exotic cuisines" receiving the most attention are Indian, Mexican, Thai, and Chinese. An Australian focus would probably have diminished the French flavours in the main sections and added non-Thai Southeast Asian cuisines like Malaysian, or an American focus would have more non-English speaking European cuisines like Italian and French as "ethnic" as well. It still doesn't hurt the quality of the book, but keep in mind the cultural background of the editor does influence the focus before you grumble.

All in all, this book is generally a worthwhile investment if you are interested in some serious cooking but do have want to invest your money on professional works or enrol into a culinary school.

Gave this as a gift. Has lots of recipes and kitchen tips for non-cookers as well as seasoned vets. Nice quality hardcover edition with lots of details and pix. Great gift for your anyone who wants to learn how to cook or improve kitchen skills.

THis is a grat book has almost everyhing in it. I really enjoyed the way it showed pictures to make sure you knew exactly what the chef was doing.

"The Cook's Book" by Jill Norman is a text that has increased my kitchen skills by leaps and bounds. Regular pizza became stuffed pizza pie, ordinary chocolate chip cookies took on a cappuccino flare, and maduros were added to our realm of savory side dishes. (See site for photos.) More than these particular dishes, "The Cook's Book" expanded my knowledge of cooking techniques. I learned, for example, how to make an array of sauces, ranging from velouté to berbere and many places in between. But before you are even given a specific recipe the first page of the "Sauces and Dressings" chapter takes you step-by-step through the terms used when making sauces (skimming, sieving, deglazing), then explains the various ways in which sauces can be thickened (roux, butter, arrowroot, etc). All this is done through the use of clear explanations and - get this - photographs for every step. By page 57 an entire world of possibilities had opened before my eyes, and I hadn't even reached the "Foam," "Soups" or "Flavoring" sections, not to mention the remaining 537 pages of the book! It's astounding what a well-written, beautifully photographed cookbook can accomplish. The Editor, Jill Norman, collaborated with some of the world's best chefs when putting it together, including Rick Bayless, Pierre Hermé and Greg Malouf. I have to say that while working through this book you feel as if you are learning directly from the chefs you admire.

In addition to the chapters mentioned above, "The Cook's Book" includes sections on eggs & dairy products, fish & shellfish, poulty & game birds, vegetables, pasta & dumplings, breads & batters, and pasty & sweet doughs. The list goes on. These topical chapters are supplemented by sections on Indian cooking, Chinese cooking, Thai cooking, Mexican cooking and Middle Eastern cooking - each presented by a chef who has mastered the area and has created a menu for you. Hence, the Mexican cooking chapter written by Rick Bayless includes recipes for squash blossom-filled corn masa boats; tortilla soup with chili, cheese & avocado; braised pork in red chili sauce and lime ice cream with cajeta. Chapters in "The Cook's Book" are relatively short and by no means comprehensive, but that's alright because the point of this text is to teach you essential skills that will enhance your overall ability. Recipes range from simple (how to cook rice perfectly), to challenging (how to make frankfurter kranz), to difficult (how to make croissants), but I appreciated this fact. This is a cookbook that engages you, the cook, on every level. I had to make the stuffed pizza pie referenced above twice before it came out the way I wanted, the same goes for my gnocchi from semolina flour. Yet the end results were delicious and I gained a tremendous sense of accomplishment from learning such tasty new skills.

There isn't much that can be said about this book that would fall into the negative category. It is a huge text and hence a bit cumbersome, but that is to be expected from a book that transmits such a monumental amount of knowledge. At times the ingredients are a bit esoteric, yet I don't see how this can be avoided in a book that truly tackles the gourmet side of cooking and baking. Most of the less-common ingredients can be found at Whole Foods or your local speciality food store, and if those avenues fail there is always the internet. Overall I strongly recommend this book to cooks and bakers of every level.

Beautiful book and great "techniques" depicted. Have still not cooked from it, but I collect cookbooks and unlike "America's Best Recipes" type books which ponder on and on about what they don't like, this one shows you "how to do it" but also have some "lux" meals that you can try. the el bulli master decomposes foams. you can make that "foam soup" you tried at haute restaurants. the japanese section is mouthwatering and taste good just from the recipes. the pasta and dairy section written by Union Square grill master. the recipes seem doable.

Cons? Chinese section is mediocre in recipes. A bit too English in the meat section. (kidneys and beef wellingtons?) but still great way to learn meats.

The one book to have for techniques and recipes - this one shows you in pictures.

I have many excellent cookbooks, and yet when I want to make a new dish and there's no room for a disappointment, this is the one I always pull down. I've made many of the dishes in the book and each one has always been flavorful, broadened my palate and yet never been too difficult or complex for me to master.

As others have said, the wit and stories behind the recipes makes me read through it even when I'm not looking to cook. It also inspired me to start my own cooking club with a groupd of my friends. We've had some wonderful times together, though I must admit, out own cooking prowess has never reached the heights of these ladies. Very highly recommended!

I don't have a cooking club and I've never made all of the recipes in a chapter for a dinner party, but I've picked-and-chosen recipes and haven't come up with a bad dish yet. Their mac & cheese is the one I return to again and again. The recipes are easy to follow, off the beaten path, and sooo yummy.

As an amateur chef with roots in the midwest, I've long relied on little more than good ol' salt and pepper when it comes time to cook for the crew (except for a shake of Italian seasoning on spaghetti night!). But this fantastic book turned me on to a virtual phantasmagoria of new culinary delights! Even my husband, who usually balks at long john silver, is a fan of the italian fish in crazy water. One added bonus for us gals: we get to see what kind of footwear these sophisticated manhattanites are trotting around in these days. Ouch! I think I'll keep my Stride Rites! But I'm a sucker for the Cellophane Noodle Salad.

Witty, charming, well designed, user friendly, and most of all- the recipes are wonderful!

As a seasoned NYC home chef, the hardest thing to do is to come up with a recipe that involves little space, little equipment and little time. These six girls not only engage you with their wonderfully witty writing, but have simplified the difficult task of apartment-sized cooking so that anyone can do it and have excellent results.

Plus the wonderful photos of the food and of the girls cooking, shopping and dining really does make you feel invited. And the graphic design gets great marks for being as chic as they are!

I wouldn't be surprised if a lot of little cooking clubs don't start up because of it! [Word has it that they might be doing another book? Cross your fingers on that bit of gossip!]

PS: this would make a great housewarming or hostess gift!

The idea of a cooking club with a group of friends is terrific. Too many times we grow apart from those close to us as marriage, kids, and careers occur. I first saw this book about six months ago. I have a collection of cookbooks but am particular of what I add to it. Before I bought it for myself, I decided to give it as a gift. One of my closest friends from high school recently became a stay at home mom. She was trying to broaden her culinary skills in the kitchen and she doesn't consider herself much of a cook. She loves the cookbook and can't thank me enough. I went out and purchased it so we could share the club even though the miles separate us.

The layout of the book starts with a recap of how the club came into existence. The troubles they face living in NY, tiny kitchens and lugging groceries, was interesting to someone like myself who never is without her car. I particularly enjoyed the emails between the women showing how they came up with the monthly theme. It really shows the personalities of the members. The pictures show off the food deliciously.

We can only hope that they will continue to include the rest of us in their club! I highly recommend you try to gather a group of 6-8 and try this yourself. My favorite recipe is the bread salad. I get lots of compliments every time I make it.

The author shares her family recipes with generosity. The recipes for skillet cornbread, applesauce cake, and cornbread dressing make it worth the purchase price alone. This book can make you excited about cooking again if you are feeling uninspired, and I enjoyed the personal stories throughout. It's clear that a great deal of attention went into this book, and every effort is made to ensure success. I have made probably a dozen of the recipes, and only one went into the garbage. I am an extremely picky eater, so I would consider this the highest praise! Thank you for sharing your secrets of Southern cooking!

I picked up the 2004 edition of this cookbook at a discount book store dirt cheap and I wasn't disappointed! There are only 125 recipes but they are classic, tried & true recipes. This cookbook is filled with recipes that are perfect for every night family dinners as well as having company over. This is not the kind of cookbook that just sits on the shelf- you will use it all the time! We especially enjoyed the herb-and-parmesan-stuffed turkey burgers on toasted garlic buns. YUM!

This is by far my favorite cookbooks and i use it on a regular basis.
i like the fact that most of the recipes are southern and everything i have tried so far in this cookbook has been a huge hit with friends and family. u won't go wrong if u purchase this one.

This book is a classic on the mechanics of cooking, particularly
fine Southern cooking. For instance, "Cat High Creole" is presented. Spinach salad is described for vegetarians. The
popular contents are the salad with dill horseradish dressing. Brocolli ginger soup is presented as an herbal delight. Southern soup with cabbage and beef/chicken broth is depicted for health-
conscious lunchers. The acquisition would be very useful for any
master cook in the house. It is reasonably priced.

Different cookbook; combines heartwarming family stories of cooking/family growing up in Central Louisiana, along with easy, delicious recipes. I identify with the recipes since I am from that part of the state. She returns more often than I; I spoke with her in the local airport and she is a warm, friendly person who shares her love of family and receipes. Buy this, it is worth the money.
S. McGrew
Huntsville, Al

These books provide a nice history of the cooking techniques but the recipes are hard to reproduce because the ingredients are hard to find. If you read cookbooks like they are novels then this is for you.

While I completely agree with all of the other reviewers (in that this is an excellent book), I do want to take the time to point out that this is not just a cookbook. Within each chapter (each dedicated to a certain country), there is history, education and just so much to learn. For example, the book tells you about the cheeses, wines, beers and other specialties of each country and special holiday meals and snacks. The traditions of the peoples are spelled out and almost makes you feel like you are there experiencing them. And, of course, great recipes of each country as well. This may be the BEST book I've ever owned. I highly recommend it. Unlike most cookbooks, you can just read this one and have a ball.

I dithered for months whether to spend such a lot of money on 'just another cookery book', but I'm glad I did - it is definitely NOT 'just another cookery book' ... I've just spent most of my day off totally absorbed in these 2 books.
There is plenty of interesting information, with superb photography and illustrations; well-researched commentaries on the various industries; snippets of little-known historical info (did you know that Britain's King Edward VII gave the name Crepe Suzette to a spoiled dessert?) and well-chosen recipes which highlight the particular country's culinary strong points.

These are 2 weighty tomes (6lb/3kg each!), but only in the physical sense - they are very readable. With a chapter devoted to each of the European countries, the authors give an introduction, an overview of the country's specialities and an in-depth look at each speciality:- how it is grown/made; different varieties; anecdotes from the area; useful snippets of information, as well as some wonderful recipes (not all of them well-known).

Obviously some countries get more coverage than others; France Spain & Italy each get far more attention than, say, Russia - but deservedly so, given their gastronomic heritage (although the wines of France are over-played, to my mind).

While I would not recommend this as a working cookery book, it is certainly a valuable addition to anyone's culinary library - an ideal present for that friend of yours who has a love of food and cooking; anyone would be over the moon to receive such a present!

This book is a steal at twenty bucks but you'll need a wheelbarrow to lug it around -- it's big and heavy! The book is 12 1/2" x 11" and 1 7/8 inches thick. It's 640 pages in length and there's a nice index to steer readers to where they need to go.

The product description says that this book weighs just under eight pounds but it feels more like twelve to me. The paper is of excellent-quality stock, very thick and heavy. This volume is what we used to call a "coffee table book".

Here's what the book is about:

1. It details individual and exotic ingredients which serve to make traditional European ethnic dishes.

2. It features, specifically, European recipes and dishes.

3. It provides hundreds of beautiful color photographs and detailed descriptions which insure that the reader will know precisely what these regional products look like and how they fit in to particular dishes.

Here is a list of the countries whose food and beverages are featured in this fine work:

1. England

2. Scotland

3. Ireland

4. Denmark

5. Norway

6. Sweden

7. Finland

8. Russia and other member states of the former Soviet Union

9. Poland

10. The Czech Republic and Slovakia

11. Hungary

12. Austria

13. Switzerland

14. Germany

15. The Netherlands

16. Belgium

17. France

18. Spain

19. Portugal

20. Italy

21. Greece

22. Turkey

The book is bulging with tips, (e.g., how to cook crayfish, how to make tortellini, etc.) These recipes are not for the beginner, many are even difficult but they're the real deal. For that reason, it's not actually what I would term "a cookbook". Still, newbies can benefit from learning all about basic ingedients and the ethnic origins of our own American cookery.

There's no use to say more. This book gets my highest recommendation.

I thought that this was a really wonderful book. All books of this type have to show the really traditional dishes but often that is all they do. This book showed a lot of dishes that are still popular in the different countries and it showed part of the modern influences. It is an informative book and really interesting to read even if you never intend to actually cook something from it.

I went to a free seminar that Dee and her husband offered at a healthfood store in my town. She speaks from real life education and experience. I found myself unable to put the cookbook down because it has so many interesting facts and details that should be so simple but sometimes the rest of the world makes too much out of something and simple things get buried. This book is VERY EASY to add to my everyday life, the recipes are easy to follow and ingredience that don't require a foreign language to understand. I can't wait to be another success story by following Dee's plan.
[...]

I have tried MANY of the recipes and they are all delicious, easy and make you feel good because of all the wonderful ingredients. I just love this book!

This recipe book is now a mainstay in my kitchen and I use it daily. I've been on a number of sugar/flour free diets but didn't stick to the blah way of eating via the recipes from those plans. Dee's recipes are anything but blah in my opinion and the information about nutrition are invaluable for me as well. Even my two year old eats the meals I make from Dee's book and we both love dee's mighty muffins! I feel good knowing that I'm feeding my toddler wholesome healthy food along with eating it myself. I highly recommend this book.

I love Dee's Mighty Cookbook and especially her inspiring story of losing 100 pounds in one year.....and keeping it off for over a decade. I purchased Dee's Cookbook in a local health food store, and thought, "Well, I'll give it a try." I never expected it to change my life, but it did. I have been "eating healthy" per Dee's recipes and suggestions for the past two months. I have lost 12 pounds and feel much better than I have in a long time. I have more energy, and at 53, I feel as though I have the energy I had years ago. I also find I don't need to sleep as much as I used to. "Real food" tastes so good now. I no longer buy processed foods or anything with processed flours/sugars, and do not crave those things. The only sweets I crave are fruit.....and occasional small bites of dark (organic) chocolate. I also make my own salad dressings (per Dee's recipes), and they are so good I no longer buy store brands. I can't say enough about this new way of eating, and new way of life. I am so grateful that Dee has shared her knowledge and experience through this book. Blessings to you, Dee, from a thankful customer in Arizona. - Nonni

If you have seen this book in a health food store, you may have dismissed it as something that would have you buying wierd and expensive foods and would involve cooking things only health food nuts would want. However, this book dispels all my misconceptions about healthy eating:

Misconception #1-If I cook healthy, my family won't like it. When I cooked for my meat and potatoes family from this book, they loved it and there were no leftovers. I will say that my teenaged boy did eat a lot, so I would probably double the recipes for my family.

Misconception #2-Healthy eating is low-fat or no-fat. This way of eating includes using more "fat" in cooking, but the fat comes from healthy oils most of which I had not used before. I am enjoying using these healthier fats, some of which add a delicious taste and great satisfaction and satiety to my eating experience.

Misconception #3-If I cook from a book like this, I'm going to have to start shopping in health food stores and doubling my grocery bill. I started cooking from this book after one trip to my grocery store. So far, I have only gone to a health-food store for one item from my regular grocery store. The cost is more than off-set by purchasing fewer unhealthy processed foods. I will probably have to get a few more special items overtime and restock them periodically, but many grocery stores have most items mentioned here. I am finding some items are much more economically available online.

Misconception #4-If I eat this kind of food, though the food will be good for me, I will feel deprived and unsatisfied when others around me are eating "real" food. Guess what--this is the "real" food. I feel more than satisfied after eating these foods and don't feel tempted by office snacks--even fresh, still warm donuts, chips or home-baked sweets.

When you start feeding your body healthy foods, you will feel satisfied, energetic, and you will want to learn and apply more of the helpful information from this book. As far as weight loss, after 6 weeks, I have lost about 4 pounds; this is a lifestyle change, not a crash diet. Let me tell you about a typical day. Breakfast 1 piece of Ezekial French Toast and a half recipe of Dee's Mighty Breakfast (both recipe in book). For lunch, either leftovers, or perhaps some soup from one of the recipes in the book and a piece of fruit. For a snack I sometimes have a muffin using the recipe in the book minus the honey. For dinner I have a balanced meal, something healthy like one of the dishes in the book. Many days I often have a chocolate treat from the recipe in the book. Based on my level of well-being and satisfaction with the food, I highly recommend this way of cooking and living. You are in for a treat if you order and use this book!