Food Books

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.

This is a fantastic cookbook with great recipes and beautiful pictures. I would recommend to all.

My wife has used this cookbook to bake the best baklava I've ever tasted. I'm not a big reader of cookbooks, but I was leafing through this particular one this evening and noticed that there were no recipes from Israel. In fact, Israel isn't even mentioned in the table of contents. It seems that Israel should be represented in a book that claims to be the "Complete Middle East Cookbook." I'm confused and a little suspicious about how Israel was omitted from this book.

An exceptional cookbook. The recipes are great and easy to follow, and the descriptions of the ingredients, along with the "history lessons" are so informative. I would suggest this book to anyone interested in Middle Eastern cooking as well as the culture.

This is a good cookbook and one I feel comfortable using for years to come. It's much more complete and has many more recipes than I anticipated. I like that it is broken up by country, although this is slightly confusing for the countries whose cuisines I know little about.

These are not recipes that you'll make quickly and for every night dinners (at least if you're like me, you won't), but it's an excellent resource for those more special dinners. It's a fun book to play around with when you want to do something different.

My husband and I love the flavors of the Middle East this book provides. After living in Central Asia for a few years, I've been trying for the past two years to recreate some of their dishes based on vague recipes friends gave me. This cookbook spelled out the recipes for me and enabled me to make some things taste "right" for the first time in years.

This is an excellent resource. It's well worth your money.

My knowledge of Middle East food is limited to the occasional Greek restaurant and a few falafel stands. Nevertheless, I found the flavors to be authentic and totally different from my usual Western, American, European, haute cuisine, Christian flavors. I really liked the flavors and recipes in this book. I enjoy making recipes from this cookbook; it is educational, and always good food. It has many interesting recipes, such as: curing fresh olives, raw lamb tartare, baba ghannouj, rose water syrup, and how to bake a whole lamb.

All of the recipes that use rice, suspiciously, use the same cooking method regardless of country, something I am sure is not correct. Due to ethnic and religious reasons, there are no recipes for beef or pork, but plenty that use poultry, seafood, and especially lamb. The author often lists in recipes that rightfully use lamb that beef is an acceptable substitute, but I am rather suspicious of this advice.

The recipes are simple, honest cooking of the street vendors and the home. There are no complicated procedures or sophisticated techniques that are born out of European haute cuisine. Too many ethnic cookbooks these days are by famous authors; the author spends a few days with the European-trained executive chef of an American hotel chain in the capitol city of the foreign country, and goes home to write a cookbook. The result usually has nothing to do with the country, but largely reflects the culinary prejudices of the usually English speaking executive chef. Not here: the author has clearly invaded the home kitchens and food stalls of each respective country. The recipes are easy to do and, in most cases, do not have weird ingredients, strange cooking utensils, or unusual cooking techniques. You should be able to do most of the recipes without much trouble. This alone makes it unique among ethnic cookbooks, and for this reason, deserves some sort of award.

It has: Greece, Cyprus, Turkey, Armenia, (Syria, Lebanon, Jordan), Iraq, Gulf States (Bahrain, Kuwait, Saudi Arabia, UAE, Qatar, Oman), Yemen, Egypt, Iran, Afghanistan. Sadly, the author usually does a lousy job of describing to the Westerner what distinguishes the food of each country. A few homey, personal anecdotes are not a substitute for solid, culinary exposition.

I am only halfway through this book, but I already know I will recommend this book to my family and friends. I was not excited to read it as an assignment - I thought it would be another boring book on eating right. It is much more than that and very interesting to read. The author has done us a favor by reading through hundreds of studies completed on different aspects of health. He presents the results of these studies in an honest, unbias, meaningful way. I thought I knew all about what to do and not do, eat and not eat, but reading this I am understanding how a body reacts to foods and the environment. It is full of information that the marketing departments of food producers will not tell you and would rather you not know. A main theme of the book is that all of these health-related items are directly related to the amount of serious diseases such as cancer, heart disease, diabetes that cause most of the deaths in our country. As a society, we focus on the symptoms, rather than the causes of health problems. While we are pouring billions of dollars into finding a cure for these diseases, they are in many cases symptoms of our unhealthy lifestyles. By eating and living healthy, we can prevent the risks of most of these diseases. And you have to start now. As he points out, most people wait until they start seeing symptoms which in many cases, it may be too late. This is a must read for everyone interested in living a long, healthy life.

I really enjoyed this book! My friend sells corporate health benefit packages for a major insurance company and gives this book to his clients, so he gave me a copy.

What's so refreshing about this book is that it is NOT a diet book and is NOT about weight loss. Weight loss is just a happy side effect of a healthy lifestyle. The focus of the book is improving your health by making what really are pretty simple lifestyle changes. When you learn about what healthy and unhealthy foods do to your body, it really motivates you to improve the way you are eating. The same is true for the discussion of exercise and what it does for the cardiovascular and other systems.

Yes, we all know fruits and veggies are good for us, but I look at them in a whole new way now and you will too if you read this book!

This book is extreemly jam packed with information. I enjoyed the authors' sense of humor. Be warned this is deffinately not meant for a quick read. Slow and steady will win the race here. I found the book very motivating because the evidence was taken from actual studies performed.

This book was referred to me by my dietician after I tried to find that 'perfect motivational type book'. Let's just say I couldn't put it down the second I opened the cover. This book is amazing. I can't tell you how much it has changed my life, my perception of food and most importantly, the motivation it gave me to make the change forever. It's educational, realistic and not filled with gimmicks. I highly recommend this book to anybody looking for the motivation to get off the couch and moving! I'll never live the life I had before this book. I am up off the couch and getting healthy because now I understand the benefits of eating right and having an active lifestyle. This one is a must have in anyone's library!!!

The Culprit and the Cure is an all inclusive guide to healthy living. The premise of this book is that poor health is the primary cause of disease and early death. The author states that poor health is generally caused by improper diet, inadequate exercise, and the use of tobacco products. Thus, in order to become healthier, individuals must address these deficiencies and make permanent lifestyle changes.

To this end, this book examines various aspects of healthy living as studied in various nutrition, physical fitness, and psychological case studies as well as through real life examples. The author then translates this information into simple, inexpensive, realistic solutions for real people wanting to undertake permanent healthy lifestyle changes. This book also features many easy to understand charts and various interactive exercises to help the reader tailor his or her current lifestyle to become healthier.

The Culprit and the Cure is a unique guide to health as it examines the need for healthy lifestyle changes in nutrition and exercise. This book does not promote fast weight loss by undertaking fad diets. Instead, this book looks at the greater benefits of healthy living and more realistic aspects of making lifestyle changes to achieve a healthier way of life.

I bought 3 allergy-free cookbooks and this one is the best! My 10 month old was diagnosed with a milk allergy about 6 weeks ago and I've found recipes in here that our whole family enjoys. I especially like the pancakes, chocolate chip cookies & blueberry muffins.

I love this cookbook! It has been a lifesaver. My toddler son is allergic to milk, eggs and nuts/peanuts so trying to put together meals that the entire family can eat and enjoy has been challenging. Also I work full time and there a few slow cooker meals as well as meals that come together fast. The book also lists menus and snack ideas which I have used on ocassion. I got the book about three months ago and so far I have made about 20-30 recipes. Some of our favorites are: regular pancakes and apple pancakes (both are better than ones with dairy/eggs), chicken tenders, raspberry streusel dessert bread, monkey bread, banana bread, chili mac, chicken enchiladas, etc, ... there are too many to list. I have and would recommended this cookbook to anyone. Thank you SO much for a wonderful cookbook!

I have had this cookbook for almost a year now after coming across Theresa's website while doing a search. I have a two-year-old son that was diagnosed with a life-threatening dairy allergy shortly after birth. I cannot tell you how stressed I was trying to find him things to eat. This cookbook has truly been a lifesaver! Every dish I have made (and I've made a lot of them) has been delicious! Ryan's favorite is the homemade pizza. My husband even raves about the sauce. :) Another favorite is the chicken lemon saute. So yummy! The dessert section is also great! Try finding a cake mix in a grocery store that doesn't have milk as an ingredient. With this cookbook, I was able to make white cake for my son's second birthday. Not only are the recipes great, but the "tips" are also quite useful. Kudos to Theresa for making a great cookbook for our childrens' allergies, and for making our lives a little easier. Thanks!

I purchased this book around the time my daughter started eating table foods. Being new to food allergies this book was a life saver and 2 years later it continues to be a staple in my kitchen. I never thought my daughter would taste pizza and due to this book it's one of her favorites! It gives you the opportunity to see how other ingredients give the same results.

I had high expectations for this book. I have been cooking for my husband who is allergic to nuts, eggs and milk for years now and I am always on the lookout for new and inovative recipes. This book did not have any. The biggest disappointment, I think, was recipes like "Spaghetti" which was just a meat sauce for spaghetti -- Honestly, how hard do you have to try to make egg- and dairy-free meat sauce? And poached salmon? Again, not inovative, not new and not "kid-friendly" by my definition. The "cream soups" just use soymilk where cow's milk or cream would have been used. And the suggestion to roll tofu cream cheese up in "egg and dairy free" lunchmeat (I don't think I have ever found lunchmeat with eggs or dairy in them) as a snack... I don't even know what to say about that so-called "recipe." If you are truly unused to cooking for someone with these allergies and really unused to cooking in general, this may be a good book for you. If you have been cooking for a number of years (and can figure out how to make really obvious substitutions and omissions of milk and eggs), then pass on this book.

Jennie Shortridge introduces Eating Heaven with a quotation by Karen Sunde: "To love is to receive a glimpse of heaven". But instead of setting her novel in the clouds and giving us a glimpse of heaven, Shortridge sets her novel in Portland with erratic weather, and unpredictable imperfect human life. Her characters are as far from heaven as we are, with secrets and obsessions like our own.

Ellie (Eleanor Samuel the protagonist) is a food writer who experiments making traditional recipes into low-cal delights. Her love/hate relationship with food, which has sent her to a food-issues therapist, is a continuing thread of the novel. Her conflicted relationship with food is not the only difficult relationship she encounters. She struggles with romance--the men in her life: Stefan, her editor; and Henry the chef, her heart throb. She struggles with the identity of Uncle Benny--why is he so important to her family? And finally Ellie struggles with complicated female relationships in her life: her sisters, Anne and Christine, Yolanda, Benny's wife, and more importantly her narcissistic mother Bebe whose life is full of secrets.

Shortridge employs flashbacks to narrate Ellie's past. The flashbacks provide the reader and Ellie with a way to uncover family secrets. Uncle Benny, the beloved neighbor, more a father to Ellie than her own distant father, is often in her childhood flashbacks. Uncle Benny supports and cares for her in a way her own parents did not. But some memories of him with her mother alarm her: a memory of herself as a child, sick with the flu and covered with vomit, seeing her mother and Benny in the car in a hot and heavy embrace. What is the connection between this complex man whom Ellie loves and her mother?

When Uncle Benny gets terminal cancer and Ellie becomes his chief care-giver, she finds an old photograph album in his house, which reveals surprising new understandings about her paternity, her mother, and the lies her family has been living.

Shortridge knows the human condition. She displays its imperfection in the lives of Ellie, Bebe, Uncle Benny, Henry, Anne and Christine. Mother/daughter conflicts, death and dying, sibling rivalry, and out-of-control personal obsessions are part of the story. Through Ellie, Shortridge suggests love is the most appropriate response to this human suffering. Ellie, who expresses love by feeding those around her, learns to love her imperfect self, her imperfect mother and sisters, Uncle Benny and Yolanda, and Henry. The food she serves them is an opportunity for a taste of heaven. Rainy Portland, with its imperfect life, is not heaven, but it is transcendent. "To love is to receive a glimpse of heaven": a fine quotation for this very human novel.

Eating Heaven is a great book. I could not put it down. It was just what I was looking for.

Set in Portland, Oregon it's fun to read about real locations. The book details the struggle of the main character who is caring for and dealing with the terminal illness of her uncle. Humorously she is a food writer who has her own issues with food and weight. Of course, her mother is a skinny minnie who is concerned with appearances. The book has some great twists and turns and things happen that keep you wondering. Don't want to say too much about this because I don't want to ruin the ending for readers. Well worth the money to buy this book.

When I bought the book I was on a book buying frenzy. When I finally got around to reading it I had wondered why I had ordered it. I guess my preference choices had changed since the purchase date. Since I love to read and it was next up, I thought I would give it a try and I am so glad I did. What a wonderfully entertaining book. The main character was likeable, funny and real. Uncle Benny was lovable and his life, loves and losses left me with a heavy heart and tears. Each character was brought to life as if I knew them personally. The laughter, smiles and tears left me glad I gave this wonderful book a try.

Eating disorders, tense mother daughter relationships, affairs, and cancer are a powerful mix and yet so real that life pours out of every paragraph. What a combo, I enjoyed the book and finished it in a few days savoring it even when I had to go brush my teeth.
This is the kind of novel that makes me want to stay home with a blanket tucked in my own world and living the world of the characters.
Ellie the main character is lovable, insecure, bulimic, and has problems with her mother and father, and well with her sisters, as well as, with food.
She loves to cook and her dishes are unique. You will love her and you will feel for her and with her the pain she experiences when her uncle Benny is diagnosed with Cancer and she takes on the role of care taker.
The author uses food as a catalyst for feelings, moods, and even eras, its very creative and I can say I will not forget her characters anytime soon.
Splendid, deep and utterly real.

When reading the description and reviews on this book, I thought it was going to be fantastic. It has some great recipes, but not what I expected. My mother-in-law is from the Azores and it does not have any of the traditional recipes that her or any of her friends/family grew up with. I guess my expections were not met because it doesn't have those "warm" home cooked meals I was expecting. I actually found a lack of chicken/beef recipes that my other cookbook has an abundance of. Over-all it is a great book for those interested in a cookbook with a sampling of Portuguese food and plenty of seafood recipes.

this book is a must have for anyone wanting to get a taste of portugal from their own kitchen this book is full of geniune recipes verified by my portugesse work collegues as exact to the way they make them in portugal

I gave my daughter-in-law and her sister copies of this book. They are Portuguese but live in Australia. They say it's excellent; the ingredients are reasonably easily obtainable; the book brings back wonderful memories of home cooking when they lived in Portugal; and they can now shares those memories with their Australian families. I'm fortunate to enjoy some of their cooking. Recommended.

I've had this cookbook for years and it's one of my favourites. I've not been to Portugal, but I've lived in Hong Kong for 20 years and frequently visit Macau for genuine Portuguese food (perhaps Ms Anderson could a Macanese dish or two in an update). The recipes are varied and they work. Nicely written book with tons of good info about the country and its fascinating cuisine.

This is a wonderful cookbook. In fact, this is my second copy. My husband and I have purchased a second home and I needed another copy of one of our favorite cookbooks. We have travelled to Portugal on several occasions and the recipes bring back fond memories of the excellent food we had in Portugal. The ingredients are easy to obtain. We often use the recipes when entertaining because our friends have never sampled Portuguese food.

Hope's Edge is a Must Read for Everyone! The book puts it all together in an easy-to-understand, personal and honest fashion: the connection between consumerism, 'brainwashing', oppression, global economy, poverty, exploitation etc. etc. The concepts presented in this book are sophisticated and have depth. I liked the personal tone of the book, the story telling. The book is very honest, the stories told utterly inspiring. Frances and Anna never 'whitewash' the porlbmes the projects they are describing are facing. This truth-telling makes the stories even more impressive, more credible. The very existence of these projects defy the global systems as we know them. The way they do 'business' defies the global system of exploitation and competition. This book makes us take an honest look at ourselves, our values, the daily choices we make, what we consume, how we live. This is not just 'about food' or poverty or world hunger, this is truly food for thought and inspiration of how to create a better world."

I won't say much here, because the other reviewers have described the book well. All I will say is that this is one of the very best books I have ever read. Not only does Lappe have an incredible way with words, but she summarizes her profound insights in such a way that really organizes one's thoughts for genuine reflection. Add to that a well-documented and researched approach, as well as fascinating stories of different communities around the world which they themselves visited.

This is a very interesting book. It features in one part a detailed description of 2006 Nobel Peace Prize winner Muhammad Yunus and his Grameen Bank, who used microloans to help Bangladeshis, especially women, get out of poverty and earn for themselves. By issuing very small loans, the people of Bangladesh are able to build their businesses or working conditions and change their lives. I recommend this book.

Good copy. Excellent vegetarian recipes. Explains why we need to eat lower on the food chain. If we do, we can feed the world's hungry people.

Thirty years after the publication of the highly acclaimed "Diet For A Small Planet", Frances and her daughter Anna Lappe have come out with a potent sequel and a beautiful statement of hope for a more equitable world through the world-wide spread of organic and sustainable agriculture techniques and locally controlled "fair" market modalities now challenging the status quo of chemical fed, toxic pesticide/GMO laden crops, and the lopsided "free" market capitalist WTO agenda that has been reaping havoc on the environment and small farmers everywhere.

The Lappes traveled to 5 continents while researching this book and their travels are both fascinating and uplifting as they report on people all over the world demonstrating that going organic and controlling their own markets are reaping major benefits in healthy, abundant food production while cleaning up the environment.

The Lappes do not reject world trade or capitalism, rather, they demonstrate how unregulated "free" markets monopolized by huge international corporations have been inadvertently causing food scarcity, bankrupting and polluting people all over the world, yet with an injection of regulation in the form ethics, strict fair trade measures, etc., they believe capitalism can "evolve" to a more sustainable, equitable, and healthy method of food distribution- a similar optimistic view shared by Lovins and Hawken in their book, "Natural Capitalism".

The inefficiencies of nutrient and food distribution is brought home in quantifying the huge amount of crops, water, and land required to feed cattle. The amount of energy necessary to produce an ounce of meat could feed hundreds of people on a much healthier vegetarian diet, hence, the myth of food scarcity and the need to grow more food to feed the world.

Every chapter finishes with a recipe and there are many more at the end of the book along with several pages of resources and contact information on a host of organizations advocating social responsibility.