Food Books

I loved this book as a kid and now own it and read it to my kids. I love everything about it (the pictures and the story).

This is an all around great book! We have loved reading this book over and over. It brings a smile to your face and lifts you up! As authors ourselves, it is inspirational to see books written by other authors.
Darla, Sydney and Jimmy Batchler

Cloudy With a Chance of Meatballs

This book has been one of my favorite children's book since I was young. Today i find it as an inspiration that a book can stay with a child throughout their entire life.

This book is my proclaimed favorite book of all my childhood. I read this book so much that I had to buy a replacement for it when I was 18 because the original was falling apart. I cannot wait for the birth of my daughter so I can read to her about the silly story of a town that receives its food from the sky until the weather makes a turn for the worse. The pictures still crack me up, and the detail is quite nice. As I grew older I searched for different foods and hidden details in the illustrations. I always liked the length of this book, because most bedtime stories seemed too short for me. I grew up an avid reader from a family with little time or money to keep me occupied, getting my amusement from books.

I can't believe this book has 5 stars. . I'm so confused. I bought this book for my kids for Christmas after reading the rave reviews...and I can't express how completely disappointed I am. Rather than being "whimsical" the book was more "disturbing" with a touch of "nauseating". After I read this book to my six year old she offered to take it to her school and donate it to the school library. . . that oughta tell you something.

This book is full of wonderful vegan cupcakes. Great recipes, and a detailed education on baking them in the beginning.

We bought this book because our daughter has an egg allergy. The chocolate cupcakes are perfect (I did use whole milk instead of soy but I'm sure soy would be great too). Everyone who has tried them can't believe that they are egg-less and it actually tastes just as good as my Mom's chocolate cake (with dairy) that has been a family favorite forever. I do eat dairy but I would choose to make the chocolate cupcakes over regular chocolate cake recipes any day. Can't wait to try more!

I bought this book on an excited recommendation of a friend of mine and, I must say, I'm now just as overjoyed as she is. I just got the book last week and have already made the Gingerbread cupcakes w/ Lemon Buttercream frosting and Coconut Lime cupcakes with Lime Buttercream frosting. Both batches were gone within a day they're so unbelievably good. I seriously cannot.stop.eating them.

This book looks full of great delicious looking cupcake recipes and also offers useful tips throughout the book. The author's experience is obvious in the helpful tips. It offers ganauche, basic icing recipes that you can vary throughout the book: it's simple, organized, and straightforward. However, non-hydrogenated shortening and non-hydrogenated margerine are staples in the icing which is brilliant but I don't know where to find non-hydrogenated shortening. Otherwise there are no really specialty items to buy. It looks really good.. i haven't tried it yet. But there are just enough pictures... not on every single page like some other overpriced modern-looking cookbooks... but just enough to show the important stuff. I want to buy Veganomicon now.

I have been baking my way through Ms. Moskowitz' book and have made the best cupcakes I've made in years! My family has been enjoying the treats and any problems have been due to my error, not due to any problems with the recipes themselves. No one needs to spend money on "Sprinkles" cupcakes when they have this wonderful book at their fingertips!!

A scientific approach to cooking. It covers all aspexts of food preparation, has extensive bibliography and a good index. This book is not for casual cookers. The reader has to be serious in his desire to profundize his knowledge of the minutia that makes the difference between a casually prepared dish and a great one. He/she have to possess some knowledge of chemistry to get a good information in regard to the delicate aspects of different forms of heat, coockware etc. All and all, it is an excellent source of good information for the serious cook.

I looked for a book that would help me understand which variables can I manipulate to affect the outcome in my cooking of : meat, bread, eggs, sauces, vegetables ... etc. And would help me with food handling practice - bringing it out of habit in to understanding. Different cultures handle food differently - I wanted to understand what effects those habits have. How does food spoil? And what are the variables that one can control - and how do cultures control them?

This book responds to those questions, bringing real understanding to my kitchen. And it responds to them on both an overview level and a scientific level, and one can engage either or both.

The book really appeals to be because this isn't a scientist writing dryly about food, this is a food lover bringing the context of history and science to food preparation.

I am truly enjoying the depth of cooking knowledge in this book. I am a "down home" type cook. It is fun to learn the chemistry of the cooking procedures I use, and to learn the history of the ingredients I use. The book is well arranged and the style of writing is easy to understand. This is not a cookbook, per se, but an excellent reference for someone interested in the "how" and "why" of cooking.

I bought this book for my husband, at his request. He's not much of a cook, but he is intrigued by the encyclopedic knowledge of food and food preparation that this book includes. He is very pleased with the purchase. And I will refer to it, I'm sure.

This is an excellent book filled with great information in what I like to call a "pick up and read a little" format. It is logically arranged and well indexed but it lends itself well to random reading. Think of it as part Extraordinary Origins of Everyday Things, part chemistry primer, and part dictionary of eatables.

Since buying this book, I leave it within easy reach on the top of the bookshelf and typically pick it up and choose something at random and learn something new.

Very readable, well illustrated and a great value: you will not regret purchasing this book.

I am still fininshing this book because I skipped the chapter that was about each individual illness that animals can get. I am going to go back through and read them later minus the cat illnesses as I don't have cats.

This book was well written although it gets a bit technical at times and I had to read some stuff 2x but it gave me a lot of insight on the damage that pet food does to dogs and for that matter what is really in pet food!

I would recommend it to anyone interested in improving thier pets life but wouldn't use it as my only resource I have bought several books to see what is in each of them and learn as much as I can mainly so my dogs can have a healthier lives and so I can be informed when talking to my vets who are very conventional.

The book is written by a veterinarian first trained in standard medical education. He took his education and added holistic training with experiences added by his brother who is also a veterinarian. I don't buy all the concepts presented, but it certainly gives hope to all of us who want our pets, and ourselves, to live long and high quality of life, lives.

This book is fantastic! I've gotten so many tips that have benefited my 13 year old dog. I wish I had this many years ago so I could have prevented some of the problems she is experiencing. I've already noticed a huge improvement in her health and I've only had the book for about a month.
Dr. Goldstein's approach to the health and well being of animals just makes perfect sense. I will never again feed my dog commercial dog food and I feel like an idiot for believing it was healthy for her in the first place.

If you want your dog (or cat) to live a long, healthy life, get this book!

In July of 2006 my beloved Bogey was diagnosed with TCC of the bladder. The vets that I took him to said that he probably had less than 6 months to live. I did not accept their opinions as final so I started researching alternative treatments when my mom gave me this book. After reading it I contacted Dr. Marty at his office in New york and he began treating Bogey with supplements and we changed Bogey's diet to a raw diet. Unfortunately, we lost our battle with cancer on July 7, 2007 but Bogey lived 6 months longer than any of the other vets expected him too under Dr. Marty's care. I don't believe that every treatment works for every animal but I truly believe that Dr. Marty gave me 6 extra months with my baby when other vets wrote him off. This book gives you a different perspective on pet care and it works. Bogey was living proof.

This book is more than just a "take this vitamin for this problem." He really gets you to think about wellness and nutrition as a whole and he backs up much of the information with footnotes and actual facts. This book was the final motivator for me to switch my dogs to a homecooked diet AND it finally got me & my husband on the right track with our own diets. If you want your dogs to live a good, long life without being bogged down by drugs and foods made from "rendered animals" (road kill, euthanized pets, etc) - READ THIS BOOK.

I only received this book a couple weeks ago.
The 3 recipes I cooked were okay.
I had reservations about the two chicken breast filet recipes:
cooking times requested are very short and your filets can come out raw.
-She should've been more specific on to tell when its done by detailing the weight of the breast filets to use.

However, other recipes, especially the pasta ones, look really good!
Looking foward to using this book more.

This is a good book for technique and ingredients; belongs on every Italian cook's shelf. I agree it's a little limited re recipes. But, her recipe for Minestrone is the BEST I've ever tried! Excellent technique for prepping and cooking all the veggies. I've been making this soup for years and it's a true winner!

This is one of the best cookbooks I own, and certainly the best Italian cookbook I own.

I do love a lot of these recipes, but not all of them. I don't think I would've tried to make sauce with San Marzano tomatoes if it hadn't been for this cookbook. I am so glad I did. The recipe for the tomato sauce with butter is to die for. I put some in a small container to let my sister try, gave it to my niece to bring to her, and as soon as she tasted it, she called me on the phone to ask for the recipe. I also tried the Minestrone alla Romagnola soup recipe and was pleasantly surprised again. My brother happened to have a chest cold at the time that I made it, and I sent some home to him when his wife stopped by. Again, he called as soon as he ate it and asked how I made it. Needless to say I have bought several of this cookbook and sent one to my brother and one to my sister. Now we all cook some of the recipes that we each like.
Now my father was from Italy, and he came to the United States when he was a child. He opened several restaurants and was very successful. He passed away when I was very young, so I never had the chance to talk to him much about cooking. However, I do remember how good many of his recipes were, and he always insisted on making everything from scratch, even his chicken and meat stock. After trying the recipes in this cookbook for meat stock, I have to say that it is VERY similar to my dads.

The lemon Chicken recipe in this book is not only tasty, but it's easy as well. Everyone that has tried it agrees. The recipe for the pork braised in milk was just okay for me. I actually prefer making pork roast my way with garlic, rosemary, thyme and extra virgin olive oil processed in a mini chopper and smeared all over the pork roast and slow roasted in a 325 degree oven to an internal temperature of 170.
Eggplant parmesan seems like a good recipe, but again, I prefer my way of salting and draining it and dipping it in egg and milk mixture then flouring it and frying it. After letting it drain on paper bags, then layering it with sauce fried eggplant, parmesan cheese, sauce, eggplant, sauce, mozzarella cheese, eggplant sauce and then more parmesan, and baking it at a 375 degree oven for an hour. It comes out great every time. Now I haven't tried all the deserts, but I have to say that some of them don't look or sound very good, so I tend to look else where for those recipes.
As for the way the book is written and illustrated, I find it very good. I never had a problem reading or figuring out anything that was written, there are plenty of notes and illustration pictures for you to see so nothing is very hard. All in all I do like this book, just not all the recipes, and I do use it often.

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Like many people, I get many of my recipes online at sources like allrecipes, Food Network, Food & Wine, etc. It makes me wonder why I keep so many cookbooks cluttering up the kitchen. Then I open a book like Marcella Hazan's Essentials of Classic Italian Cooking, and it's crystal clear why it's allowed valuable shelf space in my cluttered kitchen.

Recipes as simple as tomato sauce made with only tomatoes, butter, onion and salt come alive with descriptions such as:

"There is nothing inherently crude about tomato sauce. Quite the contrary: No other preparation is more successful in delivering the prodigious satifactions of Italian cooking than a compentently execute sauce with tomatoes; no flavor espresses more clearly the genius of Italian cooks than the freshness, the immediacy, the richness of good tomatoes adroiitly matched to the most suitable choice of pasta."

Essentials is quite literally essential for anyone who wants to create authentic Italian dishes. The recipes focus on the quality of ingredients and the methods for preparing those ingredients to maximize the flavor and experience. Few recipes require more than 5 ingredients.

The instructions are comforting, as Marcella makes you feel as though she is in the kitchen with you. From her Bolognese Meat Sauce recipe, she instructs: "When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface."

Essentials is the perfect volume, for both seasoned foodies and beginner cooks alike. The introductions and recipes read as though you are cooking beside your Italian grandmother. Remarkable, given that I am only Italian in spirit!

If this book doesn't make you want to go vegan, nothing will! Help save the Earth, prolong your life and go veg!

This book really opened my eyes to a healthly livestyle for myself, and also for the world. Please read this book!

It's truly rare to discover a book that literally changes your life, but this book is one of them. Mr. Robbins meticulously researches and presents an argument for how one's diet can change not only one's personal well being but the well being of all sentient beings, including the sum of the parts (our planet Earth). This book makes it clear that through our personal dietary choices we can either save the planet (and ourselves) or ignore the problems until it's too late. And although the book implicitly argues for the adoption of a vegetarian diet, it's my hope that people not willing to go that far will at least start making conscious decisions about the purchase of animal products, and realize that supporting humane agriculture is a form of philanthropy that they realize direct benefit from (e.g., it simply tastes better).

In an age of information overload and seemingly insurmountable global problems this book gives rise to a feeling of personal power and the ability to literally change our lives and the planet with every bite we eat. I will rank this as one of the most important books I have read in my lifetime, and I encourage everyone to read it and pass it along to a friend (or enemy).

I never thought I'd give up meat. After I saw a video on Cnn.com about slaughterhouses I became interested and picked up this book. While living in ignorance may seem easier, I think John Robbins is right when he says the truth will set you free. Not only is the information life changing, but he has a very eloquent way of writing. I'm often easily distracted and have a difficult time reading books but i read through the majority of the book in only a few days. I can't imagine many read this book and don't decide to become vegetarian, John Robbins is a remarkable individual.

the title says it all...that's all i can say. i love this book and i recommend it to everyone.

I have been reading nutrition books for over a decade. This book relates back to studies that are proven. It really boils down what the best foods are and why. The book recommends how to cook and eat these foods.

Best book I have read to date on nutrition for the lay person.

SuperFoods is a great leap in the right direction for anyone looking to improve his or her diet.

Positives: the format and suggestions are some of the best in the diet class. It's easy to follow, the suggestions are not too expensive, and the book includes a great deal of scientific explanations and references.

Negatives: the author suggests consuming beans, oats, soy, and dairy. These foods are generally beneficial for one's health, however after reading The Paleo Diet: Lose Weight and Get Healthy by Eating the Food You Were Designed to Eat by Dr. Cordain, I learned that human bodies are not properly engineered to consume such foods.

Conclusion: this book is a tremendous foundational guide to proper nutrition. For those who want to take it to the next level, I would recommend The Paleo Diet instead.

I've been a vegetarian for 21 years and thought that I followed a balanced diet... well, this book opened my eyes. I loved it because it explains how each of the superfoods contributes to your health, the recipes are very easy to make and since I started putting it in practice, I feel a lot better and more energized :-) Great purchase !

This is an excellent book to help learn more about making beneficial food choices as part of a healthy lifestyle. It is not a fad diet or gimmick to lose weight fast. In addition to the 14 suggested "Super Foods," the author identifies "sidekicks" for each, which offer similar benefits. The author also provides recipes, offering guidance on how to prepare these foods using healthy cooking choices, too. (I've already tried a few and they're fabulous!) Finally, throughout the entire book the author supports his information with research-based evidence, with references, from peer-reviewed journals.

Although the focus is not on losing weight, when you take the advice of the author and begin to eat all of the foods necessary for a long, healthy life, you have little room left to eat the garbage that keeps on the extra pounds!

This is not just a book I recommend to friends and family - this is one I've already purchased several copies of for friends and family!

My doctor recently diagnosed me with diabetes in addition to my longstanding problem of high cholesterol and high triglycerides, which was also affecting my liver. I was quite overweight but didn't really care until that point - there's always tomorrow to lose it, right? He put me on a cholesterol and triglyceride lowering medicine and told me I needed to lose weight. This time I took him seriously, and I also read SuperFoods Rx and SuperFoods Healthstyle. I started exercising (walking) and eating healthy by following these two books' recommendations. So far I've lost 31 pounds without feeling deprived or going on some weird diet. I feel great, my diabetes is well controlled, and my cholesterol, triglycerides and liver function are in terrific shape now. The Super Foods have found a permanent place in my diet, and exercise a permanent place in my lifestyle. Thanks to these two books I believe I've saved my life and will enjoy better health over the long term. I've sent them to my brother to help him make the changes he needs for the same reasons. I highly recommend SuperFoods Rx and SuperFoods Healthstyle!

Just as the majority of others,I give this book 5 stars. I have been using it almost daily for several years. True,I am a holistic practitioner,but I use it personally with and for my family. My husband actually got the book as his course text for a nutrition course in his Acupuncture graduate program. I have used it far more than he.
With beginners,or say,someone new to all of the 'type diagnosing',I usually recommend they look through the back glossary of foods,categorized by types such as legumes,veggies,fruits,etc. Pitchford breaks down the 'energies' of the foods so well,and gives a brief overview of how they are helpful,along with some basic recipes.
He also has sections on oils,sweeteners,greens/chlorophyll,etc.
I just don't see how anyone would be confused or find it contradictory,if you take it a little at a time,and don't attempt to 'diagnose yourself western style'. [this is the trick-it's not a how-to manual;it's a resource guide!]
You can learn the basics of what is important and why,which types of sweeteners to replace with what,etc.
What I love about this book,too,is his focus on assisting those who are transitioning from a more standard western diet. ie,he will discuss meat,fish and their healing properties,when they may be needed,when to avoid,how to transition from,etc.
This is not an 'all or none' preachy type of book.
Pitchford is sincere and obviously knowledgeable/experienced.
For all around great,useful books on health and nutrition,I really cannot think of any other that I'd recommend so highly. Accessible to beginners,but will still challenge/provide info for more experienced folks/practitioners.

If you are serious about getting healthy the natural way this is an encyclopedia of knowledge. GET IT!

You can't read this book in one sitting. It's massive. Best used as a reference book. A must for your library.

Healing with Whole Foods: Asian Traditions and Modern Nutrition
Very informative. Written so it can be easily understood. Has helped me understand my condition better and what I can do to help myself.

this is the most amazing health book I've ever read, it is like a bible for healing and/or balancing your life throught food and good habits.

A 1000 recipes for comfort food, maybe not from your mother, but from someone else's.
Just good cooking, straightforward, cooking that you can do at home.

Give this cookbook to all your friends, even the ones addicted to complicated cooking full of exotic ingredients.

This book is GREAT!!! It has a ton to mouth-watering recepies and is really worth the money.

I have really enjoyed this cookbook. I'm finding that it's a great source for good, basic recipes for all of my favorite traditional dishes. I also like the variations I've discovered on some old favorites -- the Baked Acorn Squash, for example, which uses orange juice to create a delicious sauce.

I really like this cookbook. Some parts seem very retro and homey, others quite current. A few of the recipes seem so simple you'll wonder why they're in a book, but they're helpful anyway, and sometimes become a springboard to lily-gilding (my weakness). I've only had a problem with one recipe, the bacon-wrapped pork tenderloin (the instructions call for way too much time in the oven). I have also had to spice things up a bit for our tastes, but I think families with small children or picky eaters will be happy with the level of seasoning. This book has become my go-to for weeknight recipes especially because they're reliable and mostly utilize pantry items.

Wonderful cookbook! I read the reviews and just had to go out and buy it for myself! I've been looking for a cookbook with EVERY classic American comfort food recipe, and this is it! It has everything from Appetizers (Spinach-Artichoke Dip and Deviled Eggs) to Breakfast (Biscuits and Gravy; French Toast and Oatmeal), Main Dishes (Chicken Parmesan, Turkey Tetrazzini, Crown Roast) to Sides (Green Bean Casserole from scratch!) and luscious Desserts (Apple Turnovers, Chocolate Cream Pie and Lindy's Original New York Cheesecake!). If you love to cook and want to get back to the good old days of comfort food, this book is a must buy!

For the past 4-5 years I've been trying to learn how to cook and of all the cooking books I have, this is one that is ALWAYS stuck between my desk and my kitchen for easy grabbing. No other book as been as handy as this, with the exception of my substitution book that sits right next to it.

It's also a great idea to include this in start kits for new cooks. Anytime one of my friends asks me what books they should get as starters I recommend this.

A marvelous book. Full of facts about food along with interesting related information. Truly a fun-to-read book as well as a valuable reference.

This is a great reference book for anyone who loves to cook or just has an interest in foods of the world. At date I have bought 12 of them and have given them as gifts to friends arouond the world.

I think this is an essential for all kitchens. Often, a recipe book will use a term that may be unfamiliar or use ingredients that are regionally unavailable. This book gives clear definitions, offers substitute suggestions and is generally the best resource to have in a "cooking" kitchen. I HIGHLY recommend it. I purchase it as part of a shower gift for all brides.

As a professional working in the industry, my yearning for culinary information never subsides. It may very well be insanity that causes me to focus so strongly on my profession, but I'm always reading and watching culinary related books and TV shows. Very often, you'll find that books and television don't always explain certain bits of information as well as you'd like if at all. And even then, their information is sometimes flat out wrong. That's when I turn to this book. It took years of convincing for me to give this book a try, but now it's the only food reference book that has it's very own place on my desk at home.

The book is basically a food related dictionary that describes a bit about history or culinary uses of nearly every culinary item, ingredient, or term. It also has a very helpful appendix that lists ingredient equivalents such as 8oz dry pasta noodles equals 4 cups of cooked, 15 graham squares equals a cup of crumbs, or 1 cup of dried pinto beans equals 2 1/4 cups of cooked. The appendix also lists substitutes for both ingredients and volume, high altitude baking adjustments, boiling points, temperature and metric conversions, oil smoke points and food label terms as well as consumer information sources.

If I'm looking for extremely in depth information on an ingredient or foodstuff, I may open up Larousse Gastronomic. But if I need the quick down and dirty on a cooking term or a conversion of some sort, which is more often than not the case, I grab this book.