Food Books

How marvelous to see this wonderful cookbook back in print. I have an original hardcover, stained and old and with a broken binding - but that shows the hard use it has seen over the years. I love desserts, and I love chocolate - but I have other chocolate cookbooks that almost never get opened. When I think "chocolate" this is always the first, and usually the only, cookbook to come out.

I have never had a bad choice made from this cookbook. Some can be a bit complicated in the making, like the incredible Sept. 7th Cake, but are well worth it in the end.

But probably the biggest part of the charm, to me, are all the wonderful anecdotes about each recipe. Just reading them makes we want to try the recipes out as a mere list of ingredients never would. I'm sorely tempted to buy myself a a new fresh copy of this book.

I gave this to my sister in law who is a very good cook, and I know she has lots of cookbooks, but I thought this seemed like the quintessential book on chocolate. (I also was secretly hoping she'd experiment with some of the recipes, and that I could be one of the taste testers!)
I think she seemed pleased with the book, and mentioned that is covers rudimentary tips, as well as, more complicated recipes.

It is one of the best written cookbooks with regard to instructions ansd the reciope for chocolate expresso ice cream is worth the price of the book.
cincinnatus

I received this book many years ago at my Sweet Sixteen birthday party. I was already a pretty good cook, but I credit this book with taking me to the next level.

What is truly special about this book is that the author takes her time to tell us things other cookbook writers don't. First, she gives us a lovely introduction to each recipe, including where it comes from, and what to expect from it. That certainly saves the home cook much time and effort trying recipes that might not be a good match. She tells us at beginning of each one which desserts are moist, dense, light, easy, challenging, sweet, less-sweet, etc. Which means that I was able to zero in on the recipes which were most likely to match what I or my guests like.

Second, she discusses choices of equipment and ingredients, both in an introductory chapter and then again throughout. And unlike other gourmet cookbooks which are sometimes inflexible, she is frank about choices and substitutions, and when it's o.k. to use less costly or more readily available ingredients.

And third, she doesn't assume that the home cook has training as a pastry chef, which means she includes details like how & why to temper your eggs, how to arrange the oven racks for a particular recipe, and which way of preparing your spring-form pan will work best with this particular recipe.

And lastly, she ends most recipes with ideas for alternate forms of the same recipe, either in suggested ingredient substitutions, or alternative prep methods, or variant presentation.

As a result, this is a hefty book, and many recipes take up several pages. The first chocolate chip cookie recipe itself is 3 full pages long. (There are eleven chocolate chip cookie recipes to choose from!)

Many (!) years later, when I see friends from high school, they still talk about the chocolate desserts I made from recipes in this fabulous cookbook.

I bought it when it was first available back in the early 80s and all the recipes are really great. But first among equals is the Toblerone Milk Chocolate Mousse - I regularly double the recipe and it never fails to please.

I would like to thank you for your great service! I got my products in great shape! I have friends who also own this wonderful product, and they have great comments about this book. The recipes are very authentic and true to what the Philippines would serve. It is great that the recipes are also translated where Filipino-Americans would be able to understand the English equivalent of certain ingredients. This book is also great for portraying the origins of most every Filipino dishes. All I can is...this book is very much worth to own! Buy it!

Simply one of the best books about Filipino cuisine out there. I love the concept of showcasing each region as well as the painstaking research that went into this.

The headnotes in each chapter provide so much color and context to the recipes that follow them. If you ask me, they outshine the recipes themselves.

As someone who grew up in the Philippines and now resides in the US, this 'cookbook' made me so nostalgic for the food that I grew up with, especially the ones I will never find here in the US.

This cookbook, like the restaurant that the authors own in NYC, is amazing. Not only is there beautiful narrative flowing from page to page, but some of the recipes of the best dishes that Cendrillon has to offer, like chicken adobo and black rice paella. My husband and I got married at this restaurant and bought each of our guests a copy of this book as a gift - everyone has raved about how marvelous it is! If you are interested in cooking, Asian cuisine, or Pinoy culture, this is a sure-fire hit!

I'm an Australian Filipino, born in the Phillipines but raised in Australia. Therefore, my knowledge in Filipino food is minimal & somewhat 'westernised'. This book has helped me relearn the essences of filipino cuisine. The authors have their own restaurant Cendrillion in New York, I have been admiring there work from their website [...] since I can't visit just yet.

This book includes many beautiful photographs, more than most cook books I've seen. There are small photos demonstrating the steps in the more complex recipes, photos of filipino food & culture - markets, typical filipino kitchens, methods of cooking, there is also many photographs & indepth stories of the authors family & ancestors through out the book.

I would recommend this book to anyone who has an interest in the Filipino way of cooking & living. Whether or not you are filipino, this book will certainly stay with you forever, and if your're like me - filipino born but raised elsewhere, everytime you pick this book up it will definately bring back 'memories'.

I bought two books from Amazon MEMORIES OF PHILIPPINE KITCHENS as gifts for my friends in the the Philippines. One day before my trip, your two books arrived with the top partially opened (only one piece of tape) and the Paper covers on both books totally wrinkled. Since I was leaving that evening, I just gave my friends the books without covers. I will think twice before using Amaon again. Book is excellent.

Roland Prijoles

I found this book to be very useful. It was a pleasure to read, fun actually. It helped me to finally take off the last few pounds I was trying to lose. I am a physician and found Dr. Jampolis's approach so easy, that I have recommended it to many of my patients. I like the simple recipes. Her tips on traveling and eating out are great. The information about cholesterol and diet is teriffic, too. Keep at it Dr. Jampolis.

Thank you Dr. Melina for this incredibly user-friendly book. I have always been interested in nutrition, eating healthy and maintaining a healthy weight, and I became very frustrated when, after having my kids, I couldn't get rid of that last 5-7 pounds despite perfectly adhering to Weight Watchers and calorie counting etc.

I finally met with a nutritionist who helped me create a lifelong way of eating that didn't involve counting calories or obsessing about points etc. I was able to lose the last 5 pounds and have kept it off. After seeing Dr. Melina on local TV, I was curious and bought her book. I was so pleased to find that her guidelines and principles are very similar to those that my nutritionist laid out to me. She presents these very sound principles in such an easy-to-follow way that I have been recommending her book to friends and patients in my practice.

Her principles will be helpful to anyone, whether you feel like you know everything about nutrition (I thought I did) or whether you're starting from scratch and want to start leading a healthier lifestyle. Dr. Melina is a physician who has dedicated her practice to nutrition, which engenders so much confidence in me as I read through her book. And this is also a way of eating that you will take with you for the rest of your life.

I have watched Dr. Jampolis on Tv for years and was excited when she wrote this book. It is very informative and helped me greatly!

This book/diet is wonderful and very easy to incorporate into your busy schedule. Not to mention is small enough to carry around on vacations and to the office. Highly recommend it to anyone!!

For any one who has fought or is fighting the battle of the bulge ,The No Time to Lose Diet by Dr Jampolis is a MUST READ. It emphasizes permanent life style changes addressing behavior, exercise and nutrition. It gives realistic and attainable ways for not only losing weight but most importantly maintaining weight loss. It's doable for those who have hectic lives, are always on the go,juggling work, family and community responsibilities and still want to feel and look good. It deals with daily challenges faced in the real world and has strategies to over come them that can be incorporated into your life to achieve a healthier better you. I highly recommend it.

Attorney Lieber deserves high praise for his objective, informative presentation of the antitrust criminal case vs. Archer Daniels Midland, the agribusiness giant, that ADM, its powerful lawyers and Clinton's Justice Department did not want published. To his credit, he continued to pursue this case after most reporters backed off and swallowed the dizzying spin and disinformation that ADM's CEO Dwayne Andreas and his aggressive lawyers gave the media, crying crocodile tears as the "victim" of an allegedly deranged ADM executive, Mark Whitacre, who became the FBI's mole, and made hundreds of tapes incriminating ADM executives fixing prices in world markets with their competitors. Lieber correctly smelled the stench of a cover-up and adroitly guides readers to make their own
conclusions after compiling evidence, omissions from court records, and other factors that allow readers to infer that the judicial process was compromised by ADM's widespread political
influence before the trial even began. Although Dwayne Andreas,
the infamous political fixer and king of corporate welfare, got immunity in a highly secretive plea bargain to Justice in 1996,
after ADM agreed to pay a record fine of $100 million, his son
Michael was convicted and imprisoned with Terry Wilson for a
mere 3 years, and Dwayne (thanks to outraged and courageous ADM
shareholders) finally resigned. Tragically, Whitacre was
convicted, fined and sentenced to a harsh term of 9 years
because of ADM's swift retaliation against him as whistleblower, for exposing to the FBI the ... corporate culture of
ADM...(anything goes-but don't get caught-and here's your big
bonus (not reported on books)to keep silent, the unspoken words
being that an employee would be fired and crucified if they
blew the whistle.
Lieber's chilling comment (p. 322)should concern every citizen
or future whistleblower who believes in due process and our rule of law: "It was expected that ADM's attorneys would savage the
snitch. What was highly bizarre in the world of criminal law was the way the Justice Department joined in the frenzy to destroy Whitacre. This was an aberration...the perpetrator was a
politically wired corporation whose law firm- the president's law firm- had unbridled entree and influence at Justice. The
mole's lawyer had none."
Lieber makes a strong case that this American corporate history- "one of the most important antitrust cases of the century"- should be closely examined. Rightly so. Why was the court record sealed, why were key witnesses (e.g., Wayne Brasser) not deposed, who could have validated Whitacre's claims that the hidden bonuses were a quid pro quo for engaging in illegal price-fixing? The author's appendices are very helpful. ADM and Dwayne Andreas not only have lobbied for years to emasculate our antitrust laws (the "Magna Carta" of free enterprise) but know that the massive soft money donations to key politicians can grease not only the wheels of justice, but also ensure that ADM continues to get huge subsidies for ethanol and other favors from Agriculture Dept. (high fructose corn syrup,peanuts) that have cost taxpayers billions of dollars.
Rats in the Grain is highly recommended, and was a difficult book to write because of the case's complexity. James Lieber should be considered for a Pulitzer Prize.

I have not read this book, but it seems that the publisher's statement here at Amazon should include some mention of what this book can tell us that Kurt Eichenwald's exhaustive, prizewinning book, _The Informant_, does not. Eichenwald's book covers exactly the same material, and Eichenwald (the _New York Times_ reporter who covered the case) had the same access to Whitacre and other sources that Lieber had.

For obvious reasons, I would prefer not to give a "number-of-stars" rating to a book I haven't read. But Amazon demands it, so I've chosen a neutral "three."

Jim Liebert gets to the truth. Dwayne Andreas and others at ADM are not kind folks. Their ties with murderer/dictator Fidel Castro are real. Their contemptuous involvement with the illegal extraction of Elian Gonzalez from freedom and his subsequent delivery to slavery in Castro's communist prison is also very real. All in the name of appeasment to Castro. These people are stench and deserve to be imprisoned, if not worse. Thank you Mr. Liebert for telling the truth.

Lieber possesses a unique blend of talents to investigate the price fixing trial of the century.

The book chronicles ADM kingmaker Dwayne Andreas's rise to business and political power, charts the evolution of US antitrust law, and dissect's the testimony of key witnesses in the trial.

The chapters on the trial delve into ADM's chief defense: its executives were white-hatted American heroes intent on destroying an "Asian" cartel. You will find the race baiting and "we-are-heroes" defense surreal, especially since audio and video tape caught the conspirators red-handed and potty-mouthed.

Lieber presents shocking evidence to build a solid case that the US Justice Department often subjugated itself to ADM's political power and well-connected attorneys in the prosecution of informant Mark Whitacre for fraud and tax evasion. For example, Whitacre still maintains the nearly $10 million of ADM money he stashed in Switzerland and the Cayman Islands was "off-the-books" bonuses given to him by Michael Andreas with the approval of ADM president James Randall. Lieber provides multi-layered facts that endorse Whitacre's story.

The book's final chapters contain even more revelations: alleged document shredding by ADM chairman Andreas after the June 1995 FBI raid; ADM's hiring prostitutes to help steal competitors' technology; the never investigated role of ADM president James Randall--or Chairman Andreas--in price fixing conspiracies; the Justice Department's refusal to release public documents, and other sordid facts of sex, lies and videotape.

As you will discover in reading this book, justice was plea bargined away and the wishes of the Andreas crime family boss Dwayne were granted, one of which was sending Whitacre to jail for 10 years.

Lieber is to be commended for this historical document which will explain to generations to come how corporate crime destoyed our country.

Rats in the Grain is a tale of corporate criminals from Asia, Europe, and the U.S. whose price fixing conspiracy was finally exposed by a government witness working undercover for the FBI for over two and half years. The FBI tapes and documents sow ADM was involved in fixing prices, technology theft, prostitution, systematic campaign voilations and the transfer of corporate funds without the proper signatures to senior executives' overseas bank accounts to avoid taxes. ADM paid a $100 million fine and was allowed to keep the USDA business worth $85 million, which was unprecededented for a corporation who pled guilty to a criminal felony. THe second conspiracy involved ADM, the Department of Justice and ADM's lawyers working together with the media to paint a picture of Mark Whitacre, the government witness, as the real criminal. Whitacre who worked undercover for the FBI was also receiving illegal bonuses. Records show ADM was aware of this, yet the government and ADM claimed that no one except those around Whitacre were involved. The FBI agents with whom Whitacre worked while recording the crimes at ADM turned their backs on him. All the departments of government in place to administer justice for the people were administering the wishes of ADM's chairman Dwayne Andreas. ADM and the Andreases have spent millions in donations over the years. Adding that to the millions spent on lawyers clearly showed that justice was for sale. Part IV of the book the cover-up is a real eye-opener. It tells of people who sold their souls aiding and abetting in the obstruction of justice which included sending the government witness to jail at the request of ADM. Lieber's book serves notice that all is not well in the heartland and conditions are even worse in Washington.

Great book for the at home chefs. Cooking is something my husband and I love to do, so to find something clear and easy to ready was a must.

Received the book quickly from the seller in described condition.

This is an excellent cookbook, containing all the necessary information for preparing the recipes easily. Some of the risotto recipes are unusual, and all are delicious. Surprisingly, none have been difficult to prepare (although I hate to admit this!). "Risotto" is a wonderful introduction to Italian cooking, something unique and delicious to dazzle your family and friends with.

I bought and heavily (!!! see below) used this cookbook soon after it first came out in the late 1980s. It was a breakthrough cookbook for its time, and hugely popular, and is still a wonderful resource that I can recommend today almost without hesitation.

In the late 1980s, I first started seeing risotto offered frequently in Mediterranean or even New American yuppie restaurants in the SF Bay Area when I visited on business--but not yet readily in fine restaurants in Seattle, for instance. Risotto was a clear trend for foodies, but hadn't yet hit mainstream nationally. So it was with impeccable timing that Barrett and Wasserman released "Risotto" in 1987.

I caught the bug early and hard. After I got this cookbok--in one my inspired food specialty frenzies--I wanted to make everything risotto. It was the perfect, versatile one-bowl (though usually 2-3 pots) meal that could fit any flavor or fancy, a base for any vegetables, seafood, meat, fruit, or herbs you wanted to cook with that day. I literally cooked risotto two or three times a week for 8 months, from fall harvest through a Seattle winter and into springtime baby vegetables. And I used this cookbook for all of it.

This cookbook "Risotto" had many virtures. First, it is an exceptionally clear introduction to risotto: its history, varieties of rice, geography, how it is cooked and used, etc. Second, as other reviews state (and you can see in the Search-Inside-The-Book table of contents), it covers many kinds of risotto and has plenty of recipes: cheese, vegetable, meat, fish, fruit, liqueur, leftover.

But the strongest (and non-obvious) feature of this cookbook is how it makes use of its Basic Recipe. Up front, with tips and tools and techniques, it describes a canonical recipe for making risotto: the broth, the oil/butter and minced onion and rice, the first stir of liquid, the stirring and adding broth, the sauteed "soffrito" ingredients, and the final additions of cheese, broth, and sometimes cream to stir in. The cookbook gives ingredient amounts for cooking the basic recipe for different size dinners, with a few additional tips for making more or less than the canonical (serves 4) recipe.

In the rest of the book, recipes all can then say, for instance: Start with the basic recipe, but this time we're going to add the chopped spinach after 10 minutes of stirring in step 3; or Once the rice is coated in the oil, stir in 1/2 cup of white wine (instead of broth); or In the last step, omit the cheese and broth and use 1/2 cup of cream. And of course the soffrito, the usually-sauteed ingredients mixed in, were different for every one.

I usually resist a standardized recipe, feeling like a straitjacket. But this had the opposite effect. Having a single Basic Recipe was a great way to build confidence and proficiency with a new way of cooking. And building 100 recipes off of it--including restrained, classic Italian risottos, together with more creative or adventurous combinations--made it clear how once you'd mastered the Basic Recipe and how to apply it, you could do anything with risotto! And even though I may have made the cookbook sound mechanistic by focusing on the Basic Recipe, it really is one of those cookbooks where all the recipes are a joy to read, with notes about the history of the recipe or about the ingredients, etc.

Now, nearly 20 years later, this cookbook easily stands the test of time. The techniques are clear, straightforward, complete. All of the best-known, classic Italian risottos are present. And there are dozens of variations that are great on their own, and as a guide to what you can create beyond them.

The only small hesitation that I have today with this cookbook is a consequence of its strength. The Basic Recipe is a good learning tool, and is the way that a generation of American home chefs have now been introduced to cooking risotto. But there are actually variations in how risotto is made--what fats to use, how much broth to add and how to stir, using alternative tools like pressure cookers, etc. Once you're an over-the-top risotto fiend like I became, you'll want to explore those as well. Fortunately, one of the co-authors of Risotto (Barrett) went on to publish a follow-on risotto cookbook that is just as delightful--and goes all out with different ways of cooking risotto and more novel and creative recipes. See "Risotto Risotti" at [...]

Oh, so what was my favorite single risotto of the dozens I made from this book? A simple one, actually. An asparagus risotto made with early-spring skinny shoots. It was the most completely-green risotto I've made, and was brimming, overflowing with that aromatic "grassy" flavor of the best asparagus--the closest I've come to ethereal grazing in a bowl.

We love the book and have used it for years. Besides having excellent recipes, the book often serves as a springboard for our own creativity and we have made some riffs on the recipes that we like a lot.

One caveat: I don't know if it's the book, our rice source, our cooking pot, or us, but we invariably find that we need up to a cup more broth than specified, and that it takes us 10-20 more minutes than the recipes suggest (and we like our risotto al dente, so it's not like we're cooking it to mush). Just an FYI; it certainly hasn't kept us from using the book.

There are just two of us, so we always have leftovers, but the suggestions for using them are excellent. In fact, we sometimes make risotto just so we can make the risotto "fritters" the next day.

I've owned this book for almost ten years. While I use other risotto recipes for inspiration, I use the proportions and instructions in this book exclusively.
While some recipes aren't the greatest, my opinion probably reflects my personal preferences, not the authors' abilities. And, some recipies (like the one for shrimp, truffle oil, and squash) are worth the price of the entire book! (That recipe, I might add, has caused several friends to go out a purchase a copy for themselves.)
Overall an excellent, much-used addition to my cookbook collection.

Here's another book that I purchased because I loved the cover art. (I wish we had a poster with that illustration on it!) There is something very cheerful about the smiling Sun and a ring of happy animals celebrating it. This is a beautiful, "feel good" book inside and out, in both text and illustration, in message. I was surprised to discover that the back cover had a recipe for Sun Bread, which I am tempted to try--even with my limited cooking abilities! LOL I thought the recipe note was brilliant and ever so funny: "This bread, alas, won't make you fly. But it is heavenly--light and high!" Could happiness be as simple as a warm loaf of good bread? :D

I like the book's message on how one really should take responsibility for one's own happiness as the little baker does in this tale. This book is worth sharing and reading aloud.

I have become a huge fan of Elisa Kleven's work, and I recommend this book as a remedy for rain and / or wintry days, for family time, and for in-school story time. Another great story is "The Lion and the Little Red Bird."

This is just a charming book. the art is amazing, there is so much to see, so much to discover on each page. And the recipe on the back makes a WONDERFUL loaf of bread (or circle of bread really! LOL)

This is another book we origanlly borrowed from the library and HAD TO HAVE for our private collection!!
Elisa Kleven is wonderful!!

i got this book from our library for my 3 yr old daughter who absolutely loves to mix flour water salt yeast and sugar for her "bread". She loves the illustrations as there are always little things to find within the pages; but not so many things that the story becomes cluttered....just nicely detailed. She also loves the story; it has a good feeling about it and leaves her feeling happy when we are done reading it. the recipe on the back cover for sun bread is a great way for child/parent/teacher, etc... to make; just to round out the lesson being taught. Excellent book and a must for your child's library and/or classroom library.

This is absolutely the best piece of children's writing I've ever read. The rhyme and meter are strong and playful. Kleven teases us with internal rhymes and alliterations. My three year old and I read this all the time.

The basic story line is that, on a cloudy day, a canine baker whips up a magic sun bread recipe that brings out the sun and everyone's joy. The book does to the reader what the bread did to the characters.

My three-year-old daughter and I made the recipe on the back cover, and I have to say it's a disappointment: dry and heavy. I'd halve the butter and maybe beat the egg whites for a lighter texture, but the idea is still great. The mold for the bread is cool too, and it looks happy in the oven.

A definite must-read-to-your-kids.

Don't know if he can top himself in his next book should there be another one.

Thank you so much for your sending my items very early than said date.

I will be in contact with you, be sure.

Yours Sincerely,
Melek Ertugrul

one of the best i worked with so far looking forward to #3

It is the first time I found a very easy way to understand Pastry and how to do.

This was a gift purchase for my sister who has her own catering company...and when she tells me the recipes are complicated I know it's WAY out of my league! :) Beautiful photos, very explicit instructions but not for the novice.
She loves the books, and I love the desserts she makes from it! :)

I have read this three times and continue to return to it. The author has a very easy to read style and is very knowledgeable. Reading about biking through Belgium makes it that much harder waiting to go there myself. I highly recommend it for anyone that is interested in beer.

This is without a doubt the best book on pairing beer and food I have found. It's also one of the best beer books available, with detailed, even passionate descriptions of most beer types, and knowing descriptions of representative individual beers and famous breweries. One can quibble ... it's possible to disagree with a few of his reviews or a few of his selections, and after a while one tires of hearing of beers that can be matched to beef cheeks. But, by and large, a fantastic book. I've started giving copies to friends ... even friends who don't drink beer ... so that they will have a vague idea of what it means to be a beer enthusiast.

Between 1850 and 1880, "Brewers Row" in Brooklyn became home to eleven breweries, due to a massive influx of immigrants from Germany. By the end of the century, Brooklyn had become a major center for brewing, boasting 48 brewing establishments.

In the spirit of this brewing tradition, Garrett Oliver emerges. As Brewmaster and a partner of Brooklyn Brewery, he imparts his knowledge like flakes of gold, creating traditional styles of beer with classic depth. An avid lecturer, he articulates the connection between fine food and beer with the passion of a master.

THE BREWMASTER'S TABLE - DISCOVERING THE PLEASURES OF REAL BEER WITH REAL FOOD is a bible for the beer foodie. Mr. Oliver entices you into his world, using colorful words to tease you into submission. Once captured, he takes you on a grand journey, matching food tastes with beer styles, introducing you to fine European traditions, and creating a burning desire for more.

The reader travels with him throughout Europe, to the Payottenland district west of central Brussels, home to lambic beer. Discover the Bavarian Weissbiers, with their strong spices and malt sweetness, merging seamlessly with Thai, Indian, Mexican and Chinese foods. Visit the pubs of London, with their English Bitters and Imperial Stouts. Enter the fascinating world of Trappist and Abbey Ales - Chimay from Abbaye Notre-Dame de Scourmont and Westmalle from Abdij Trappisten van Westmalle - and onward, through the Czech Republic and returning to America, where traditions are merged by the artisans of beer.

Whether you are a connoisseur of beer, a gourmet cook - captivated with the art of pairing food with beer, or an individual with a passion for palatable treats, THE BREWMASTER'S TABLE leads you into the pleasures of real beer with real food.

I've had this book for 2 years and just bought it for a friend because I've loved it so much. I've reread this book twice because there is so much great information. This book changed the way I look at, buy and drink beer. I'm also a home brewer and this book gave me a whole new perspective on what I was trying to make and what I wanted from my beer.
There are few books that talk about pairing beer with food and I think this is THE book on the subject.
If you want to broaden your beer horizons, this book will do it. You will never look back.
Enjoy!

I read alot, and use Amazon alot, and have read many beer books, but this is the first time I've been prompted to write a review. This is by far the best book on beer I've read. Comprehensive, delightful, and informative, it would be enjoyable even for someone who was not a beer enthusiast. I don't particularly care about pairing beer with food, and so might have overlooked this volume. However, even passing lightly over the sections about beer-food combinations, it remains the best book on beer I've seen! It's my beer bible!

I've been on Atkins, Weight Watchers, low-fat, no fat, no fun, and all of them brought too much restriction to the table. Change One uses common sense and doesn't restrict anything except the size of your portions, which are usually much larger than they need to be anyway. I've lost weight slowly and sensibly on this diet without suffering or feeling restricted. One note: The hardcover has actual-size graphics of the recommended portions (baseball, tennis ball, golf ball, two CDs, etc.). The soft cover does not. I found these graphics to be much more helpful than trying to imagine what two golfball-sized portions of rice should look like. If you can, get the hardcover. If not, get a golf ball...

I have been on many diets, from weight watchers to all protein, and this is the best one I have ever tried. You are never hungry and there are so many different choices. The best thing is you only change one thing, once a week. There's no way that you won't lose weight and inches on this one.

I just found this book and am so glad it's been written. I've been thinking that if I could just make one simple change in my diet, I'd have a better chance at sticking to it. Rather than memorizing meal plans or calories or blocks or anything else, Change One breaks it down into simple steps -- simple changes you can make each week.

By giving up my coffee habit I realized having that wired up feeling all day clouded my concentration. Did you know one cup of joe raises your blood pressure by 14%! Fortunately for me I was able to find a wonderful tasting replacement made from soyabeans. You brew like coffee and it even helps lower my cholesterol. I found it online at www.S o y c o f f e e.c o m. Gaining this understanding will effect every move you make from this point on and will bring with it the necessity to share it.

These are changes I can handle. And these changes are what will help me make permanent changes to my eating habits.

I just found this book and am so glad it's been written. I've been thinking that if I could just make one simple change in my diet, I'd have a better chance at sticking to it. Rather than memorizing meal plans or calories or blocks or anything else, Change One breaks it down into simple steps -- simple changes you can make each week. These are changes I can handle. And these changes are what will help me make permanent changes to my eating habits.

I have been dieting forever and have read many diet books but what I like about this one is that. 1. It's a slow process that you gradually work in to. It begins with breakfast for one week, then lunch for one week, etc. Sometimes changing your eating habits all at once is a bit overwhelming. This book gives a gradual change. The weight lose might be slowever but if you stick with it and do as the book says, one week at a time, it will reprogram your eating and hopefully give you a new way of eating for life.

Lets face it, it's hard to break old habits. This book allows you to do it one step at a time, not just cold turkey.

This cook book is great. I'm a guy who struggles when it comes to cooking. But since I've started using The Collard Patch, life in the kitchen has become much more exciting and much easier. I give it two thumbs up!! I also have Flavored with Love. I got that one first. When I saw The Collard Patch I knew I had to get it too.

That's what I told myself a few months ago. I like to feed my family good food. We eat lots and lots of vegetables. The price of groceries is going out of sight! I don't plan to stop feeding my family as many vegetables as they will eat. Just as I am needing to spend more money at the supermarket, the price of gasoline is crazy.

A friend of mine told me about The Collard Patch by Cheatham and Elliott. This book is the answer to my problem. It seems so simple. The Collard Patch is teaching me to take a new look at everything my family does with food. I read in the book about ways I could grow food in my own yard. We went to work planting collard greens in our front yard flower bed. We put gardening boxes in the back yard.

We put collard greens all around the front. The back yard gives us as many vegetables as we can eat. We've got collard greens, turnip greens, beets, carrots, onions, tomatoes, zucchini squash, and watermelons. We even put stuff in the freezer. My children love all this fresh food.

We've lost weight at our house. All the work in the yard garden is giving us good exercise. Another thing that's helped us is the way The Collard Patch is showing us how to cook. We don't use nearly as much fat meat and bacon grease as we used to. Now we use olive oil and canola oil, and not much of that. The book is teaching me how to make stuff taste good a whole new way.

I recommend this book to anybody who needs to eat better for less.

I don't think I've ever had collards the same way twice. I've tried to cook them, and I've been less than happy with the results. Well, here is a book with much about collards (headless cabbage.) There is plenty of lore on growing, cleaning and cooking these healthful and delicious staple of Southern cooking. I am sure if I don't find a way to make them come out to the elusive way I like (cooked down, not greasy, a bit of sweet and sour) then this book wasn't at fault. There are hundreds of recipes, from basic greens a la various Southern cooks to sides like cornbread and biscuit. One thing I didn't know; pot likker (the cooking liquid) is not a feature of collards. That is for turnip or mustard greens. Collards are cooked in a minimum of water. Hmmm.

This sunny and delightful book will guide you along to the collard patch.Not a rushed introduction to the collard green, but a nice long and friendly visit to the rearing up of seedlings and growing up with collard greens in the backyard.
This is not just a recipe book but a book with lovely and fun farm stories,some Biblical quotes,recipe contributions from some of Mary Lou and Pauls many friends.
This book features many nutritional facts,fun facts and historical facts on this vegetable.It induces the reader into a relaxed,pleasant smooth ride into the country.
I read this book slowly,devouring a distinct southern flavor.It is written in a easy friendly style.A book being friendly ? You will quickly grasp the authors love for sharing recipes, stories of their friends meeting at the grocers or at church and exchanging recipes and suggestions for cooking collard greens in recipes they acquired from famous restaurants including appetizers and snacks,which was my favorite.
This is a book you will want to spend one long,lovely summer afternoon with, maybe beside a brook or under a shady tree.Although I didn't read the book in such a sweetly pleasant environment,I felt as though I had.
One suggestion I enjoyed and like to share is "don't discard the leftover liquid,instead make the easy soup", since the pot is already flavorful,you don't rinse and waste any precious flavors.
One of my favorite recipes was The Glorious Collard recipe and The Collard Green Puffs. I am looking forward to baking Apple Collard Raisin Pie.
This is a quality piece of work and I enjoyed every minute reading it.You'll love it for its healthy recipes,fun stories and joining the authors in a nostalgic look back with their childhood stories and pets.
Highly recommended ! Read slowly and enjoy.

Long a mainstay of America's southern cuisine, collard greens are becoming popular nationwide as it can be grown in many different horticultural zones across the country. Indeed, about half of all commercially available collard greens are now grown in Californian fields. For those unfamiliar with the culinary uses of collard greens there is now available a cookbook dedicated to this nutritious, dark green, leafy vegetable. "The Collard Patch: Collard Country Cookbook and Reader, Collards and Cornbread Y'all Will Love" is the cooperative work of Mary Lou Cheatham and Paul Elliot. The first section explains the history, handling, nutrient values, and other issues relevant to collard greens. Then presented is an impressively diverse series of 'kitchen cook friendly' recipes featuring an Ingredients list, Preparation instructions, and Equipment/Utensils required. Of special note for each recipe is an 'info block' of Nutrition Facts that includes the number of servings, as well as calories, total fat, saturated fat, cholesterol, sodium, total carbohydrates, dietary fiber, protein, and miscellaneous additional information of value to health conscious consumers. From Perfect Collard Greens; Spinach and Collards; Netherland Salad; and Mexican Collard and Black Bean Soup; to Huevos Collards Picantes; Collard and Shrimp Quesadillas; Collard Biscuits; and Apple Collard Raisin Pie, "The Collard Patch" is a compendium of recipes offering gourmet quality dishes suitable for any dining occasion. Of special note are the various cornbread recipes that are also featured, making "The Collard Patch" a very special addition to personal and community library cookbook collections.