Food Books

I picked this book up at a remainder sale- you know- "crown books" kind of thing- about 15 or 20 years ago. It was in the bin that was being almost given away because there was water damage, so I grabbed it and searched for a clean copy. Couldnt' find one so I bought it- really for the illustrations. It's full of details of kitchens, cooking, scullery maids etc by painters from the 1500's (Pieter Aertsen), 18th centurey (Groewenbroth & Carlo Magini), 14th (Tacuinum Sanitatis), 15th (Abulcasis) and on and on including some gems like Jocapo Ligozzi "Mouse and Walnut" which also depicts a mole, Vincenzo Campi's "The Kitchen" showing a decidedly NOT cuddly cat with entrails from a bird or eel scratching a little setter who is hoping to steal the bits- one that makes the book worthwhile if there was nothing else I liked.

Luckily for my overflowing shelf of cookbooks (that are underutilised due to cries of "Mom, I don't want duck wings!", etc) the book is handy too. The recipes are more like guidelines than recipes- sort of the anti-recipe to those who need full-color illustrations of each and every item in a cookbook in order to consider purchasing the book. The illustrations show what food looked like when the cooks knew what part of the animal it came from. The guidelines are designed for people who were accustomed to using what they had on hand and judging how the food was cooking by how it looked and smelled, not by the clock or timer.

Yes, I love this book- as a cook who substitutes and guesses and makes things up as I go along and make pretty darned good food, despite what my children may think.

I've been carrying around my 1969 Penguin editon of Elizabeth David's book for over 30 years. It's now a wreck - it's been used so much! It is absolutely the best book I have read (and used constantly) that describes the art of cooking Italian food. Great descriptions of Italian (including regional) ingredients and really easy to follow practical menus. I was so delighted to learn that a new edition of this marvelous book (first published in 1954!) was available.

`Italian Food' is one of the three major books Elizabeth David wrote in the first five years of her culinary writing career, the other two being `French Provincial Cooking' and her first, `Mediterranean Food'. The titles of two of these three books, being about `Food' and not strictly about `Cooking' is very telling of the fact that Ms. David's major books on food are simply not like any other writer of her generation.

For starters, it is a mistake to see Ms. David as `the English Julia Child'. While Julia Child was possibly the most outstanding teacher of cooking methods writing in English, Ms. David was the most distinguished scholar of English, French, and Italian cooking methods and cuisine. The hallmark of that difference was that while Julia Child reworked and expanded traditional recipes so that no detail was left to chance for the amateur American cook, Ms. David goes to equal lengths to describe exactly how Italians really cook, down to the marked inexactness of their measuring.

Unlike all the great modern writers in English on Italian cuisine such as Marcella Hazan, Giuliano Bugialli, and Lydia Bastianich, Ms. David not only gives us a survey of Italian ingredients, recipes, and methods, she gives us a critique of them as well. Can you possibly imagine Marcella Hazan saying that the Italians generally do not cook eggs very well?

Note that Ms. David is as rigorous about her giving the correct Italian names to things as the very best of the Italian writers, but unlike the Italians, she is really seeing Italian cooking through French colored glasses. Today, we commonly think, for example, of a frittata as a distinct type of dish. Ms. David translates `frittata' into `omelet'. Her description of the technique is perfect, something even Mario Batali would be proud to quote, but he may object to the interpretation of the dish as seen by `the F country'.

The importance of Ms. David's achievement, which required a full year's research in Italy, can only be appreciated when you realize that she was working in a climate of opinion in England which saw Italian cuisine as very dull, being nothing more than variations on pasta and veal. As we are well aware today, Ms. David found an enormous wealth of regional diversity in ingredients, methods, and even language, as the same pasta shape can be called three or four different names in different parts of the country.

Since this is a critical and analytical look at Italian cooking, it is done by type of dish rather than by region. And, the book is not intended to be a `complete' survey of Italian dishes. There are a few well known dishes such as `pasta puttanesca' or `timbales' which are not here, and some, such as `spaghetti alla carbonara' which are found under a slightly different name, `Maccheroni alla carbonara' (which is actually more appropriate, as many types of pasta shapes are done with this eggy preparation).

One of the many things that stand out in this book is how well Ms. David's personality and point of view come out on practically every page. In a recent competition for `The next Food Network Star', the judges stated over and over that the contestants must project who they were while presenting the culinary material. Like her great contemporaries, M.F.K. Fisher and Julia Child, this is certainly one thing which Elizabeth David does to great effect. I was especially pleased when she spoke of her connection to the much older travel writer, Norman Douglas. While Ms. David's biography did not clearly reveal the source of Elizabeth's love of food and food writing, the statements in Ms. David's own `Italian Food' make it clear that the elder Norman Douglas was her primary mentor in establishing her professional interest in food and writing about it at a very high standard.

Ms. David's high standards are evident when you compare her writing with that of Tony May in his recent handbook, `Italian Cuisine' where I found several mistakes in identifying ingredients. While the culinary content was sound, Mr. May, and his publisher's copy editors, had relatively low standards for factual accuracy.

A quick look at the back of `Italian Cooking' confirms the fact that this is more a work of scholarship than of a simple book on cookery. There are appendices of bibliographies on both cooking and tourism and notes on wine. One may need to be a little careful with any references, especially on wine and travel, as much in this area has changed in the last 50 years.

Short of stumbling across an autographed copy of the hardcover edition with the original illustrations, you will want to refer to the revised edition, first published by Penguin Books in 1963, as this edition incorporates most of the footnotes into the main text, as the footnoted material was largely segregated due to the 1954 rationing of food in England.

While Ms. David had several major culinary writing disciples, especially Jane Grigson and Claudia Roden, I believe the only place you will find writing at her level of scholarly criticism is from the leading modern columnists such as John Thorne, Jeffrey Steingarten, and James Villas.

You may not want to cook from this book on a daily basis, but as I have, I believe you can use this as your primary source of Italian recipes, and be all the wiser for choosing this volume.

I want all her books. The recipes are current and real today. I want all her books
and want them in hardback.

I have an old Penguin paperback version of this book, in my possession since 1966, held together with duct tape, speckled with with dots of olive oil, pesto and marinara from all these long years of use so it was with great delight that I found this new version on Amazon. It is a standard that I return to again and again for Mrs. David's keen understanding of what makes Italian cusine so superb; impeccable ingredients, careful attention to method and restraint. The recipes from this book taste the most like food I've eaten in Italy because Italian food, while layered with many nuances and flavors is essentially quite simple relying on exquisite freshness and finesse. Elizabeth David brings that lesson home in her wonderfully literate and direct voice sometimes reminding and sometimes demanding what the recipes are expecting from you. As is her wont the book is filled with asides and quotes from Italian writers and thinkers; F.Marinetti, the Italian futurist of the 1930s and Apicius from 30 A.D. and a line like this from Guiseppe Marotta, the Neopolitan writer, who says about spaghetti: "The important thing to remember is to adapt your dish of spaghetti to circumstances and your state of mind". She wins me over with her charming/demanding use of the English language, her dry sense of humor and her obvious love of her subject. Many of the recipes in this book have become part of my repetoire ( Minestra Verde, Budino di Pollo in Brodo, Casoeula, Carote al Marsala & Pesche Ripiene to name a few) while others are simply informative about Italian food and culture. This book, originally published in 1954, holds it's own right now in the 21st century and is a tantalizing and wonderful adventure in cooking and eating. For anyone who enjoys Italy and Italian food this book will give years of service and pleasure.

This is my favorite cookbook ever!!! Everything I've cooked from this book tastes great. With the exception of the short chapter on fancy recipes from her restaurant, the ingredients are very down to earth and not complicated. I love all the personal anecdotes Levana includes. You can just tell this is her passion.

This book of enticing recipes and gorgeous photos is a perfect gift for your favorite hostess. Levana is a master chef who is passionate about her work, and it shows. Her elegance and attention to detail are illustrated throughout Levana's Table. In addition to a collection of great recipes, Levana takes you inside her world of presentation and entertaining. She offers thoughtful tips and advice throughout.

The target audience for Levana's Table is Kosher, yet Levana herself follows a mostly dairy-free diet, as evidenced in this book. Only a handful of the 150+ recipes contain any milk products, while several inviting dairy-free options, including a Tiramisu, are offered.

One thing I truly enjoyed about this cookbook was the adventurousness. Levana's recipes touch every portion of the globe. Chili Sans Carne highlights a famous Latin dish, Lamb and Eggplant Curry demonstrates an excellent use of Indian spices, and a jazzed up Miso Soup (with Shiitakes and Swiss Chard) offers some new flavors to one of my old favorites.

Several of the recipes call for more extravagant ingredients, so this may not be my daily go-to cookbook. Nonetheless, the instructions are uncomplicated and easy to follow. When guests are coming, or I need some inspiration to trial new foods, Levana's Table will certainly be the first place I look.

I have to say that this book has to be one of the top kosher cookbooks. So far I only tried one recipe, which happened to be marinated steak for the grill, which was unbelievable. My guests could not stop raving about it. I imagine that most of the other recipes should follow suit. I noticed a trend with her recipes, to include green peppercorns and/or saffron. Green peppercorns, could be found at most gourmet shops, but when she calls for green peppercorns in brine, I have yet to see where that exists. I'm sure it's out there somewhere, but she doesn't elaborate on it. Levana is a fan of tofu, as she explains in the book, book I can't comment if those recipes are good (even though I speculate that they are). I bought all of the ingredients for her non-dairy Tiramisu, but I didn't have time to make it. Her book is fun to read, and you can't help be excited to try her next recipe.

During a summer picnic someone advised me to buy Levana's cookbook. Since I bought this cookbook I don't look anymore at others. I also follow her cooking classes at Lincoln Square Synagogue and they are too good to be true. She makes healthy dishes which are very easy to make and simply delicious as well. I was always a bit insecure about cooking since often recipes didn't turn out like they should. Not with levana's recipes; they work. It really makes me happy to see that my dishes turn out so well. Levana uses all kinds of healthy grains, I never heard of before, gives alternatives to white cane sugar, gives easy recipes to make fish and chicken exotic in no time, turns heavy dairy dishes into light soy creations and uses vegetables, spices and herbs in such a magical way that even the greatest carnivore would consider to become a vegetarian.
I am waiting for her new cookbook.

I bought Levana's book after attending her cooking classes in New York City (http://www.levanakirschenbaum.com). This book is a great companion for her classes -- I recommend them both highly! Her Brisket makes a great seder main course.

Connecting the dots in a way no else has, this book folds in family, food, and life experience like a perfect cookie dough.

I cannot tell you how much my in laws (grandmother, mother, and sister) have RAVED about this cook-bio, which I gave to them as Christmas gifts. They have followed my lead, as I was so totally bowled over by one chapter after the next. What an excellent read!

Now let's get to the food: I've tried at least five of these recipes and they have all received high praise from my hubby's co-workers (and mine as well). The recipes are a mish-mash of so many different cultures and a true treat to present to your own family or the neighbors next door. Easy, tasty, and gorgeous to look at.

This is one talented woman, and someone with whom I am sure I want to share a few drinks and recipes.

BUY THIS FOR YOURSELF, AND BUY MORE FOR FAMILY AND FRIENDS. If they're like me and my family, they'll love it.

Michelle in Santa Ana, CA

Samantha Gianulis writes as if speaking to a dear friend. Her use of imagery is splendid and the way she opens the essence of her heart (her home and family) up to the reader is spectacular. With in this book, I find that I am not intimidated by the recipes not only because they are simple enough for even me, a self-admitted cook-a-phobic, but because there is a story with each recipe that I can relate to... either as a woman, a wife, a mother or simply as a human being. What a fantastic combination of beautifully written words and the joy of food. I look forward to her next book while savoring the joys of creating "Headache Cake" with my own family.

Samantha Gianulis Little Grapes on the Vine: Mommy's Musings on Food & Family provides a totally different type of reading experience in a cookbook that is just wondeful. If you have children, this a great book to add to the collection!

It is great how Mrs. Gianullis portrays her cook book in a story about the family and history of the recipes. I highly recommend this to everyone - Great Book!

This delightful book was a joy to read. The wonderful stories of the author and her family and their time together in and out of the kitchen made me feel like I was there. It brought back great memories of food and my family. There is a wide variety of delicious looking recipes in the book and they are easy to follow.

About four years ago I was very ill. I had sinus infections, colds, and bronchitis just about every month for about a year and a half. I was stressed out at work and in my personal life, put on 30 pounds, and developed GI problems doctors were unable to explain. Tired of traditional western medicine prescribing costly drugs which made no difference and constantly being sick, tired, and unable to focus, I decided to consult a holistic healthcare practitioner. Unable to pay the cost to have a formal in person consultation (since my healthcare did not cover it), she referred me to this book.

I felt like Linda Prout was reading my mind. Although the food choices she recommended were not at all what I was used to eating, I decided to give it a try. Within the first week I noticed a difference in how I felt. I lost 20 pounds in the first three months (without exercising) and have maintained a healthy weight since, with regular exercising and meditation. I eliminated stressors in my life as well. This book in so many ways saved my life. I have not been sick at all for the past three years. The acute asthma I developed at that time is nearly nonexistent. I enjoy the foods Linda suggests for my body type and have minimized the others which are not so good. I love it and swear by it!

been goin to accupuncture for awhile for a pain condition...and always wondered what i could do to better 'restore my yin'. anyway, this book rocks. im into nutrition and supplements, but i read this and everything kinda clicked. super cool book.

I have never written a review before, but I feel compelled to comment on this book. I read the reviews of Live in the Balance but was still hesitant to buy. I have a strong background in nutrition, eating for health, alternative medicine, etc...and was unconvinced Prout would have anything new to say. I am so thankful I made the purchase anyway. Highly readable, incredibly well researched with all studies and facts documented, this book is changing my life and the life of my family. Plagued with terrible allergies, eczema, and low energy, I feel better after following some of Prout's suggestion, IN ONE WEEK. I feel like a new person. Some of the information is also helping alleviate a family member's struggle with worsening depression. I am introducing some of the principle to make food choices for my two small children and already it seems to be helping boost their immune systems--an ongoing battle in our house. I have learned so much from this book. It is much more readable and well formatted than Food and Healing by Ammemarie Colbin (another excellent and informative book on food and healing). Buy this book.

I published a long review of the book on my web site, but to put it simply, this book could change your life. Anyone with even a passing interest in diet and nutrition will find it enjoyable and educational. It is a must read if you have any health or medical issues or if you are at all frustrated with your current eating patterns.

The book is full of information, with every sentence seeming to contain a new nutritional idea or fact. All the facts and figures are incredibly well researched and documented. If you are new to the concepts in the book, you will find it easy to follow and understand. If you are already well versed in the Traditional Chinese approach to diet and nutrition you will find it a wonderful source of new information and a great addition to your reference shelf.

This is a great book if you are tired of the "one approach fits all" way of eating. It examines the time-proven message of Traditional Chinese Medicine: we can improve our health by changing what we eat. I have been following the eating plan for dampness for three weeks and have lost 5 lbs effortlessly. I have more energy and no cravings. Best of all, I feel in control of what I am eating and doing. Linda presents the information in a clear way that is easy to follow. If you want to make the right changes in your life to regain and maintain your health, this is the book for you.

I'm trying to change my relationship with food (from "evil, dangerous, failure after failure") to a healthier version, and this keeps bringing me back to my choices...food, attitude, relationship, emotions.

I open this book up several times a day to get inspiration. It always gives me a big dose of compassion and acceptance for my food struggles. Best of all, it connects me to a deeper source of food that gives me strength for mind-body-spirit. Rarely have I read a book that improved and changed my life on a dialy basis, but this one does! Perhaps it can for you, which is why I highly recommend MEAL BY MEAL as one of the most caring and compassion-filled books that I have ever had the opportunity of reading! This book makes love part of your daily recipe for eating, and it removes the guilt of food! Forget dieting, because if you use this book each day you will apply your deeper awareness and soul to your food choices. This book is a real blessing, and I am thankful it is there for all who need it!

I was familiar with the work of Donald Altman from his earlier 'Art of the Inner Meal' and was impressed how his writing has found a fresh and densely pragmatic new form. 'Meal by Meal' is a fluid read of inspiring quotes coupled with practical insights by the author. This book is extremely handsome, a beautifully laid out composition making this both useful and pleasurable to read. If you have the discipline to read a page at a time, you will find this helpful day by day. I personally had trouble putting it down and would read a month at a time... but the suggestions are valid and useful on a second slower read. Worthwhile investment for someone wishing to calm their compulsive behavior for a more reflective perspective.

I might not call this book meal by meal but I would call it day by day. I've been using it for about a month now as a guide for mindful eating. Some of the ideas are things I do, some of them are easy for me to implement, and some of them are a challenge. I like the idea of focusing on eating rather than dieting and it appears to be helping me make more concious choices about how I approach food.

I really like this book. It is a fitting companion to Altman's "Living Kindness". The daily quotes, the thoughtful vingnets, and the affermations all work well together. I like the Idea of having quotes from people from all walks of life. This is a book of meditations to be read a day at a time; though, I must admit, I have already scanned through the whole book. I like that it is spiritual without being religious, instructive without being preachy and serious without being dour. It informs our attitudes about food, but it is really about a mindfulness and living kondness. While it should be helpful for those with eating disorders, it should also prove useful to anyone seeking a little balance in his/her life. Besides, it is a lot of fun to read.

Love it! Although some of the ingredients don't exist in the grocery stores I frequent, I was still able to make some great items. Love the toum!

This superb book has a wide variety of easy and delicious Mediterranean recipes ranging from the simple to the extremely complex. All, however, are wonderful!

`Mediterranean Street Food' by Lebanese culinary writer Anissa Helou is an example of my second most favorite type of cookbook (first being good single dish or single ingredient books on things such as soups, casseroles, potatoes, or eggs) in that it gives us recipes which all fit into an excellent theme of dishes for entertaining, while being both informative and entertaining while discussing its subject. Other great titles in this vein are Joyce Goldstein's `Enoteca' (Italian wine bar cuisine) and Ellen Leong Blonder's `Dim Sum' on the famous Chinese (primarily Cantonese) `tea lunch' cuisine so well transplanted to San Francisco and other American Chinatowns.

The first thing which recommends Ms. Helou's book is that while it presents something from virtually all the great cuisines of the Mediterranean, there is a relatively small space devoted to dishes from Spain, southern France, and Italy. Even though Italy is the 900 pound gorilla of Mediterranean cuisine, it doesn't contribute much to this book because the author is much more familiar with the food of the Levant and North Africa and Italy, France, and Spain have such great restaurant traditions, there is little true street food to be found in these countries. One byproduct of this fact is that this book teaches us a new word for Italian eatery to join the lexicon of restaurante, trattoria, osteria, and enoteca. This is a friggitorie or `fry shop' which may be indoors, but traditionally serves people at a counter at which they stand to eat. From Italy, most of Ms. Helou's examples seem to come from either Liguria (Genoa) or Sicily. But, far more of the dishes come from the Arab and Berber influenced part of the Mediterranean.

The first relatively short chapter is on soups. This is no surprise, as soup dispensing and eating requires a lot more equipment and involvement than a snack you can hold in your hand. The most instructive aspect of these five recipes is that a lot of this street food seems to be based on cheap ingredients, either on beans or animal parts such as tripe which are but a step from being discarded offal. The exception that proves the rule is the snail soup based on a Mediterranean delicacy.

The second, much longer chapter is on `Snacks, Salads, and Dips'. This chapter has a lot of old favorites such as the Spanish potato omelet (tortilla), the Italian spinach omelet (frittata), Italian vegetable meatloaf (polpettone), salads with feta, cabbage, beans, and eggplant, plus lots and lots of fried foods and dips. Frying, grilling, and breads seem to be the most common styles of street food, which seems odd to Americans, where the most common street food is steamed hot dogs.

Breads, including pizzas and flatbreads is the next, second longest chapter. This may be the most interesting chapter in the book, as once you remove the pizza and foccacia recipes, you are left with a great source of breads from North Africa, the Levant, and Asia Minor (Turkey). By far the most familiar of these is the pita, but there are many others.

Now that we have done breads, the next chapter is on sandwiches, which in most cases are more like Greek wraps than Italian paninis. By far the most unusual recipe in this chapter is for two variations on a `French Fries' sandwich. The author identifies the origin of this `delicacy' to Tripoli, but states that it is actually much easier to find in Paris now than in Northern Africa. What will those crazy French eat next? For Americans, the most interesting recipes may be for lamb and chicken `shawarma'. It took a bit of careful reading and attention to the pictures to discover that this is the Lebanese version of a very popular Greek dish called souvlaki, and often in Greek-American restaurants called gyros. What makes these recipes interesting is that they do not require the great vertical rotating skewer and heat source.

The next chapter is on `barbecues', but, as so many people do, these are not true American barbecue using smoke and slow cooking, they are really grilling recipes, primarily kebabs, brochettes, and kefta (highly seasoned balls of meat skewered and grilled like a kebab).

Next is another major category, one pot meals, which has a lot of fairly familiar recipes such as baked pasta, stewed lamb, couscous, and paella.

The last chapter is on `Sweets and Desserts'. Most of the recipes involve a whole lot more sugar than the classic Italian desserts. Here we have puddings, syrups, compotes, pancakes, clotted cream, cakes, pies, fritters, shortbread, cookies, granitas and ice creams.

Another novelty discovered in this book is the fact that the Tunisians have a habit of naming things in totally inappropriate ways when compared to dishes using these names from other parts of the Mediterranean. The Tunisian tagine is not the same as the famous Moroccan stew; it is a `cross between a quiche and a tortilla, thicker and denser than either'. What makes this interesting rather than confusing is the fact that our good author always gives both the native name of the dish and a clear English translation. The only times this scheme is less than ideal is when some Italian and Spanish dishes are given an English name of omelet, when almost all readers of this book will know the name frittata and tortilla, and consider the name `omelet', a distinctly French dish with an equally distinct technique, to be a misnomer. But then, not everyone is as finicky about words as I am, so I'm sure everyone will survive to enjoy this delightfully written book.

Recommended for entertaining to a street food theme as a means to broaden your culinary horizons.

I work in Dearborn, Michigan, home to 30,000 people of Arab origin. I therefore often eat authentic cuisine from that part of the Mediterranean and all the recipes I've tried from this book stand up to what I find on the streets (OK, in the restaurants) here. I'm also lucky that I can go to a local Arab grocery and easily find some of the specialty items she uses, like preserved lemons. You don't need that, though, to succeed with her recipes. You can even buy your spices at the grocery, but, really, wouldn't you rather get the quality stuff from Penzey's?

The Turkish seasoned kabobs (p. 158) are now one of my sumer grilling specialties. I pair them with the feta cheese salad (p. 33) and a crisp rose or sauvignon blanc. Try the garlic sauce ("Thum") on p. 72, but understand that she's right when she says "...it will make you a social leper for a day or two afterward." The garlic exudes from your pores, but oh, it was delicious going in!

All of the recipes that I have made from this book have been excellent. My personal favorite so far has been the lamb and chickpea stew. The recipes are easy to follow and Ms. Helou's accompanying stories are a great addition to the book. I found all of the recipes to be very simple and most make great light meals. There are a few recipes with hard/impossible-to-find ingredients, but for someone who enjoys reading about food they are still interesting, and Ms. Helou does a great job of offering ideas for alternative ingredients. A+

Our Family is so thankful for this book! Not only is it funny, but is also easy to read. This book gave me the confidence to celebrate Shabbat. We are already talking about "taking it to the next level" by incorporating the weekly Torah portions - this will be a book I will refer to for years to come.

Loved this book so much that I bought another for a friend (which she will receive for a Hanukkah gift). Very reasonable approach to celebrating Shabbat in today's modern world.

The modern, busy Jewish mother here receives a key to getting everything done in 24 hours AND to putting on Shabbat to bring a busy family together. Here are recipes, prayers, and even discussion questions that offer a wealth of ideas to translate an old ritual into modern times. Any collection catering to modern Jewish living needs this.

This is a wonderful book for both those exploring Shabbat as a new experience or for those wanting to expand their practice. This is not the usual "How To" book. The author shares her practice, how her friends celebrate and other possibilities. There are no judgements.

You will find the blessings, Torah portions along with questions for discussion as well as craft projects and recipes. Funny and thoughtful; both a good guide and a good read!

This book was well written and easy to read.It provided many suggestions
for keeping not only a religious tradition but family connecting for a meal together. In these fast paced times when two people work ,jobs and activity schedules keep us apart. This book helps alot.

I didn't find this as useful as some others (like The Hip Chicks Guide to Macrobiotics), and many of the recipes use foods I don't eat. It is a good-looking book, and does contain helpful advice.

I found this book very informative and useful. It not only explains macrobiotics, it makes it easy to impliment this eating plan. Also, nice to look at.

This book is most faithful to its title, 'Modern' - I have read a lot of materials regarding macro and this is by far the most practical, encouraging, yet very informative book ever. Some macro books are very informative but tend to be too conservative that readers, especially newcomers to macro diet tend to be intimidated or would have difficulty sticking to the diet. This macro book is sensitive to the current lifestyle and offers choices to make going into and staying in a macro lifestyle easier and more fun.

This book is a fabulous book , i highly recommend it. First off, it is beautifully laid out with the pictures and design. The book explains macrobiotics-- theory and diet, very well. Also, the recipes in the back section were great. I have made a few already. One of the best sections discusses how to be more efficient in macrobiotic cooking and meal preparation. When i first started with macrobiotics, i was spending a couple hours a day in the kitchen, but the advice given in the book has really helped me streamline my menus and time. I could not recommend this book more highly than i do!

Good basic introduction on macrobiotics with great recipes. This book has excellent photographs and descriptions of what macrobiotics is all about. If you are fairly new to macrobiotics, this is a great book, however, if you are already familiar with macrobiotics, you will not learn much in this book except to pick up a couple of new recipes. The Hip Chick's Guide to Macrobiotics is a great second book to read and is very entertaining.

I loved this book as a child. I now buy it for all of my nieces. I include this cookbook with cookware that can be used outdoors to encourage creative play. Each gift has received rave reviews.

I borrowed this book from the library for my eight year old daughter. She loved it! She went right to work collecting puddle water, pine needles, honeysuckle blossoms, etc. What a great way to involve a child in nature and expand their imagination at the same time. We will be purchasing our own copy of this little gem.

This was my favorite book while I was growing up. I would check this out from the Grand Prairie Public Library and head to the backyard with book in hand. Using pots and pans and cans and whatever I could scrounge, I would assemble the recipes, Sand Torte being a favorite. Although this was written for children, the magic still holds. Written in easy to read and imagination engaging language, this inspires the reader to try the recepies and to let their imagination soar. Delightful ink illustrations and witty writing makes this enjoyable reading into adulthood....a bonus, I found my new copy in the cookbook section of my local bookstore. A classic for the child in all of us.

Mud Pies and Other Recipes is one of the most imaginative, enchanting, and FUN books that I have ever laid eyes on. All the magic of doll tea parties, forest outings, and mud pies is incorporated within the pages of this quaint little book.

In a most serious manner, Ms. Winslow will teach your little girls how to easily and properly prepare delicious doll-sized appetizers, soups, salads & sandwiches, main dishes, pastries & desserts, and beverages, using ingredients found in your own backyard. There are even suggested menu plans included within the last few pages of the book! And the simple beauty of Erik Blegvad's charming ink drawings depicting girls - and boys - preparing the foods only adds to the overall effect this book will bring.

Since my sister received this book several years ago, the memories that have revolved around its contents are numberless. Our mother and even my younger brother have joined us in the fun and togetherness that something as simple as mud and water can bring. I would recommend this to all mothers with young children, and highly suggest buying two copies if you wish for the book to remain bound together and clean for long. Perhaps if there were more books like this, fewer young adults would resort to their video game systems for entertainment rather than spend time out-of-doors.

The day I recieved this book, I walked right into my daughter's room to read it to her. The fact that it is written with a very serious air made her laugh all the more. (I recommend a British accent.) I explained to her that this recipe book was very special because I always made very similar meals for my dolls as a child and had always felt they were my exclusive ideas. I could see her eyes glowing with the magic of it all and we planned a dolly picnic for the morning. When I went to wake her up the next day, I noticed several little bears sitting around teacups full of some indistinguishable slop. She said, "I took your advice and made them some special tea so they could sleep. I used water, crumpled paper and perfume. And Mama, they LOVED IT!" For parents who want to make their children's childhood as full of fantasy and dreams as possible, this book is a lovely imagination booster.

This book is wonderful. I paid full price for it and would gladly do so again in order to give it as a gift to others. I highly recomend it.

I have owned this book for several years and read it cover to cover, most parts more than once. It is a good read and I like the way it is set up, and the author's enthusiasm is appreciated. There is much good information inside, but unfortunately, there is misinformation to a degree that I think is inexcusable. For example, the drawings of "evening primrose" actually show primrose, which is a totally different plant in an entirely different family. But the text clearly describes eating the root of evening primrose. So it seems like he didn't even know what evening primrose was, had never tried it, but copied his information on how to use it, even the description of its flavor, from another book. The text sure makes it sound like he's had experience from the plant. I think its disingenuous and a disservice to the reader. This is the most glaring example of many errors. Otherwise, it is a good book.

I was amazed at all the information this book gave me. I have learned so many things, to see all the bounty we can have in our own backyard! Practical and easy to read. I recommend this book to all nature and food lovers.

I haven't met many people who can point out at least ten different plants in the average yard and can tell you how to cook them. Mr. Henderson does an outstanding job of identifying wild, and not-so-wild, edibles common to almost every neighborhood. His recipes are easy to follow and delicious.

Even if you are not planning to run right out to the nearest shrub and harvest its leaves for dinner, I recommend this book. Mr. Henderson's prose is worth reading, whatever the content. His witty, humorous style enlivens a book full of excellent information.

The Neighborhood Forager is a very informative and enjoyable book. It not only tells about the plants in our backyards and by-ways but gives historical information, recipes, warnings and dyer's tips.

Mr. Henderson writes with humor and personal anecdotes which makes the book a good read even if you're not into foraging.