Food Books

'Bad Beekeeping' isn't really a beekeeping book, at least not in the sense of how to keep bees. Rather it is more of a memoir of the author's life during the time he was a commercial beekeeper.

It is very well written and Ron Miksha has a wry sense of humor. 'Bad Beekeeping' is a fun and interesting book with interesting insights.

Instead of "Bad Beekeeping," Ron Miksha's book could have been called "Portait of the Beekeeper as a Young Man," since it is all about his growing up as a commercial beekeeper in the 1970's and 1980's. Working the canola bloom, his summer beekeeping operation in Saskatchewan, and working citrus, his winter beekeeping operation in Florida, Ron had a unique run as a beekeeper that is simply not possible today. Regulations, rules and differing concerns on opposite sides of the U.S./Canadian border made his operation a one-of-a-kind, as well as one-of-an-era.

His story is a roller-coaster ride of great successes matched with spectacular failures. His calcuations and plans meet with the unexpected and that is the fun of his tale. Although no longer a commercial beekeeper; instead now, a geophysicist and entrepreneur, he remains a hobbyist beekeeper in Alberta. As beekeepers, we have not lost one of our own.

Nothing bad about this book, Ron has given the beekeeping world another cracking good read. There is every thing here, history fun information and entertainment. Also a very good read for those people who do not have the insanity to employ millions of buzzing workers, with potentially very hot tails! An excellent book.

Bad Beekeeping is not a bad book at all! It is hilariously funny and packed fun of really neat things everyone would like to know. It's all about bees and beekeeping, but all about lots of other things, too. This is such a great book, I started on Friday evening and read all weekend long. Couldn't put it down. Best book I've read!

The author's account of his career as a beekeeper will appeal to a wide variety of readers. It is a delightful blend of both humorous and sobering personal anecdotes and exhaustively-researched facts about honey. You can't help getting drawn into Ron's life and the diverse personalities he encountered across North America. His engaging writing style makes this book one you'll want all your friends to read.

This book is an extremely valuable resource providing detailed recipes on an extensive number of drinks. Providing multiple versions on many of the more popular recipes is a nice bonus. The product information included by the author is interesting and the straightforward drink preparation instructions are also very valuable and helpful.

The book provides a simple yet reliable approach to well and less known specialty drinks that would definitively help the bartender's creativity. the spirits product knowledge insight is very accurate too.

I am a fan of Robert Plokins work. I have all of books in my cocktail book collection. His books are a great reference for the working bartender, cocktail geek and for those at home who want to impress their friends with a great libation. Cheers!

This is my second copy of Robert's Bartenders Guide. My original copy of Revision 1 was used while I was a bartender 8 years ago and
helped me out of a few embarassing situations. It shows you the glass by name and picture, how you prepare the drink and the garnish options.

This copy has more drinks then I could ever get a chance to try, and will make a great addition to my home bar.

This is a great book for those getting started in mixing drinks, or for the more advanced. Procedures for making the drinks are nicely spelled out, as well as information on glassware and tools, etc. Alternate recipes are shown for several drinks, showing that there is not just ONE WAY to make certain drinks. This lack of arrogance shows through in a number of ways, including in the sidebars on the pages that highlight particular spirits. Lots of interesting background there. I especially enjoyed the features on the Dekuyper's cordials. They may offend the snobs, but they're fun! Another great feature is an index by ingredient. You get a new bottle of something and can look it up to see what new drinks you can make with what you have on hand. In general, this book is fun and informative and is a must-have for any drink mixer.

Great for kids. I purchased this for my daughter and she loves it. Very cute also.

Very cute and sturdy cookbook. My daughter (and sons) love to look through this cookbook and decide what they'd like to make next. They've always liked to help me cook, but it's nice to have a kid-friendly book that appeals especially to them.
Recipes are easy and tasty. There's a good variety of recipes as well, from snacks to salads to, of course, desserts.
Great buy for the money.

In this colorful cookbook, sure to catch the eye of the youngest chief, we are taken into a world of delightful, yummy children's recipes.
My granddaughter and I prepared, cooked and shared "Spectacular Berry Pancakes." Yummy! What a treat.
Strawberry shares great recipes that are fun to make, and fun to eat; from breakfast right through the day. She gives cooking tips, rules of safety and even a few stories are tucked into this wonderful book. A little added plus is a set of measuring spoons to use. Nice touch.

Colorful, useful, kid and parent friendly, this is a wonderful book for young and old.
A fun read, along with a super learning and sharing experience. Recommended.
Shirley Johnson
Senior Reviewer
MidWest Book Review

I was pleasantly surprised at the quality of this book. It has a hard cover with the spiral binding. It will hold up well...and I think we will be using it often!

It has a lot of recipes as well as little stories. It came with some measuring spoons as well. I think my 5 year old will be very excited to get this for Christmas!

My son LOVES making things from this cookbook with me. It has some of his favorite characters, and many extray yummy recipes.

Because he made them from his Strawberry Shortcake cookbook, he has been willing to try some foods that he refused to look at before!

The measuring spoons are great!

The TelecomPioneers of Mississippi have published a series of four volumes of cookbook recipes, beginning with "Bell's Best" in 1981, followed by "Bell's Best 2"; "Savory Classics"; and "Bell's Best IV". The accumulative total of these four previously published cookbooks adds up to more than six thousand recipes! Now available from Quail Ridge Press is their fifth cookbook volume, "Best Of The Best From Bell's Best Cookbook" which is a distillation and compilation of 429 recipes taken from the previous four volumes of the 'Bell's Best Cookbook' series and presented along with informative and fascinating historical facts and illustrations showing the development of the telephone over the years from its inception with Alexander Graham Bell's initial transmission over a telephone line to his assistant Thomas Watson, down to the touch tone and cell phones present day. This outstanding compendium include recipes for beverages and appetizers; breads and breakfasts; soups, stews and chilies; salads; pastas and rice dishes; meats; poultry; seafood; cakes; cookies and candies; as well as pies and other desserts. Of special note is the chapter devoted to equivalents and substitutions. From an Almond-Bacon Cheese Dip; to Chicken Tortilla Soup; to Fruit Salad with Apricot Dressing; to a Sausage Rice Casserole; to Barbequed Shrimp; to Crushed Pineapple Cream Cake; to Old-Fashioned Chocolate Fudge, these are dishes that would grace any dining occasion, please any palate, and satisfy any appetite. "Best Of The Best From Bell's Best Cookbook" is a welcome and recommended addition to both personal and community library cookbook collections!

Diane C. Donovan
California Bookwatch

I grew up in Mississippi and have since traveled and lived all over the world. Trust me, unless you are a total foodie (heck, even if you are- I am and I STILL like these recipes) you will adore this cookbook. If you are trying to master regional southern cookery this is a WONDERFUL place to start. Real recipes from real people- this is the everyday food of Mississippi. If you want some of the more refined food order this (because it's great) but also order Southern Sideboards from the Junior League of Jackson, Mississippi. Together they make a wonderful set as a gift!

Okay, when I saw this Cookbook, I just had to have it. I have the Original Bell's Best cookbook. I was thrilled to see a compilation of all 4 cookbooks combined. I bought copies for some relatives of mine as well. The Bell's Best are well known here in the south (at least I think they are). I only wish there were more recipes added. It could easily been made a much bigger cookbook, esp. since the other Bell's Best cookbooks are hundreds of pages in length. I guess this will leave room for sequels so others can enjoy these recipes as much as I have!

Especially 1 & 2. You can't go wrong with this cookbook. It has everything but the kitchen sink in it!!! I have never made a bad recipe from these books!

I'm ordering this now -- I can't wait! The original Bell's Best cookbook from Jackson, MS that my mom still uses lies in loose pages in a kitchen drawer. Some of its food-spattered pages are still held together with a ragged duct-tape binding; others are tucked into plastic bags or wrapped with a rubber band. We don't care. We still keep going back to it, more than any other cookbook. Ever.

I'm so excited to see what this version contains. The recipes in the original Bell's Best, published in the early '80s, I think, were easy to prepare with ingredients found in any grocery store. The results were always fantastic. God bless the BellSouth Telephone Pioneers for their wonderful donations of recipes and memories.

This is a great book. Mine is falling apart, That is how much I use it.

This book arrived on time and was in excellent condition.

I've been using Betty Crocker cookbooks since I got one as a shower gift before I got married 32 years ago, and I've never been disappointed with a single recipe. This cookbook is no exception. The recipes are clearly written, using ingredients that are readily available or already in a well-stocked kitchen. Great for beginners or experienced cooks alike.

Being a "Betty-phile"--a Betty Crocker fan from 'way back--I may be prejudiced, but I think BETTY CROCKER BAKING FOR TODAY is a must-have for any kitchen where any amount of baking is done. It's not only highly usable, with numerous classic recipes, but a BEAUTIFUL publication. Incidentally, regarding "Mary's Chocolate Chip Cookies" (p. 92) by Mary Bartz, "former director of the [Betty Crocker] kitchens and cookie expert," I happen to have it directly from Mary that she bakes these cookies at 350 rather than the 375 indicated.

Betty Crocker cookbooks never fail to please and this one is a real winner! I have already tried two recipes from the book and found them both easy and tasty. One was Pepper Jack Bread and the other was Easy Roll Buttermilk Pie Dough. The former had a wonderful texture and flavor the latter was tender and flaky. There are may many other recipes I want to try from this book during my Sunday afternoon baking sessions. If you love to bake, and like classic recipes as well as new ones,then this book is for you!

The book is divided into the usual cookbook sections (fish and shellfish, appetizers and beverages, etc). At the beginning of each section is a guide on how to shop for and care for ingredients. It also includes basic information on nutrition, food safety, entertaining, and other food-related topics.

Strengths of this book: Good source of basic baking recipes such as muffins, cakes, and banana breads. Tables with yields and substitutions are helpful. Clear pictures and descriptions are provided for terms such as dice, julienne, etc. Binder style lies flat when open, tabs make it easy to find what you're looking for, and pictures and glossy pages make the book visually more pleasing to look at than competitors such as Fannie Farmer or The Joy of Cooking.

Weaknesses: Not as comprehensive as the Joy of Cooking or Fannie Farmer. Also, it doesn't cover ethnic dishes (here I'm including even fairly mainstream cuisines such as Mexican and Italian) with a lot of depth or authenticity.

Bottom line: This is a good choice for a basic, general cookbook but you'll probably want to complement it with other books that focus more narrowly in your favorite specialty areas. If you're choosing between this book and Fannie Farmer or Joy of Cooking for your general cookbook, I'd recommend you get this as well as one of those other two books. This one, with its usability, is better for general use. One of the others will give you something to fall back on when you can't find a certain recipe in this book.

I received this cookbook as a wedding present. It made me become a great cook. Not trendy, but definately not boring. The recipes grow as your skills does. My daughter spilled something and the pages stuck together and I went brough a newer addition, but it is not the same. I own over 20 cookbooks but always go back to this one.

I bouth this one when I first moved out of the house, and my Mom confiscated her 1962 edition. Of all the cookbooks I have bought since then, this one gets used at least weekly!!! AT one point I wanted my bookshelf to look "cooler" so I bought Mark Bittman's "How to Cook Everything." Betty Crocker still wins hands down in quality and variety of recipes (not to mention his book fell apart after a few uses.

Buy this edition or any of the newer editions that followed, and you will never go wrong! And as corny as it sounds, the notebook style is a great idea, I have stuffed mine full of all kinds of recipes, it is like the book that continues to grow with me.

This was my very first cookbook, and I've never found its equal. The recepies may not be as flash as some of the newer, trendier chef cookbooks, but this one has everything you need to begin cooking for yourself, right through to medium level recepies. From explanations of what "julienne" and "caramelize" mean, to what spices work with what foods, to how to organize a buffet table, to how to eat a balanced meal. Recepies for breakfast, lunch, dinner, dessert, snacks, drinks, appetizers, soups, salads, sandwiches, etc. And best of all, how to cook most any food without any preperation, spices, herbs, or fuss! Want to have a plain meal of steak, beans and potatoes? This book will tell you how. Want to have a plate of the best beef stroganoff you'll ever taste? It's in there as well. A must have for every kitchen, I use it almost daily.

This Covers it all. From the basic white sauce, to the Easy to make and Delisious Pasta sauce........all the way to Leg of Lamb, to all Fish Dishes and Deserts Galore. Easy to read and comprehend, it's like a kindergarten Cookbook for adults and the RESULTS are FABULOUS!
A+++...

The World's Fair of 1904 was perhaps the best ever. Other Fairs did a lot in there time but, just like the mighty ship, Titanic, we remember this one most fondly.

Seeing the Fair from the "food angle" is an intriguing and festive way to take a trip back in time. And while some things may not have been a direct invention of the Fair it is remarkable to think of how new many of our favorite respites were then including Ice Cream Cones, Iced Tea and Hot Dogs.

When all that most people know about the '04 World's fair was that given to us by Judy Garland and the staff at MGM it's nice to learn more and have a real feel for this great lost moment in time. A great book.

What a fun book-a MUST for any 'foodie' trivia freak or anyone from STL.The old pix are delish!

"Musty 100-year-old books and scrapbooks were my daily companions for months, and I lost all sense of time. Thousands of newspaper articles from 1901-1905 provided the small pieces of information I used as the basis for this book, and weeks of thought resulted in the overall plan for the book." ~Pamela J. Vaccaro

Pamela J. Vaccaro loves to collect culinary memorabilia and enjoys teaching food history. In Beyond the Ice Cream Cone, she brings together 169 photos and stories of the World Fair, including pictures of rare mementos.

The chapters include:

Welcome to the Fair
Everyone Ate at the Fair
Concessionaires and Their Wares
The Fair and the Fairer Sex
Everyone Drank at the Fair
The Fare at the Fair
Free Lunch at the Fair
Food for Thought
Supersizing at the Fair
Truths, Half-Truths, and Anything but the Truth
Daily Specials
Main Events
Food Fights and Other Disputes
Leftovers

There are also a few recipes for Lemonade, Plum Trifle, Boston Brown Bread, Strawberry Cream Cake and Chicken Salad.

So, was Iced Tea really invented at the World's Fair? This book tells all...

Beyond The Ice Cream Cone is a very enjoyable read that brings back memories of your own visits to your local fair. I still haven't worked up the courage to try those deep fried Twinkies.

~The Rebecca Review

This is a terrific book for anyone interested in history, as well as anyone interested in food! Author has a wonderful way of capturing the importance of the fair, it's place in history, and a fascinating study of food. It's a fun read, and a real fieldtrip to the Fair!

Enhanced with 169 duo-tone photographs and illustrations, Beyond The Ice Cream Cone: The Whole Scoop On Food At The 1904 World's Fair by academician and food history enthusiast Pamela J. Vaccaro is as informed and informative as it is fun and fascinating! In celebration of the 100th anniversary of the 1904 World's Fair, Vaccaro offers an in-depth descriptive history of the foods that were so central a part of the fairgoer's experience. Beyond The Ice Cream Cone addresses such issues as whether or not the ice cream cone, iced tea, hot dogs, Dr Pepper, and cotton candy (under the name of "Fairy Floss") were really introduced for the first time in the St. Louis World's Fair of 1904. Were the life-sized "nut" elephant and the intimidating "prune" bear the only displays at the Fair made of food items? What influence did the Pure Food Movement have on food offered at the Fair? The phenomena of free samples to promote the newly burgeoning food manufacturing conglomerates. Beyond The Ice Cream Cone is a compendium of culinary fair lore and examined legendary, providing the reader with definitive historical fact presented with a light and engaging touch. There are even 36 recipes reprinted and available for duplication in the family kitchen! Beyond The Ice Cream Cone is simply wonderful reading and enthusiastically recommended for personal and community collections!

This book was purchased to give away. I have ordered several and they are a treasure to have and a treasure to give as a gift.

Originally stumbled across this gem of a reference/cookbook in the cooking section of the public library. Found it fascinating. In 2000 I used it to plan & prepare "Biblical finger foods" for a Maundy Thursday service at the church I belong to. We served all the foods from handmade pottery and baskets on a bed of palm fronds (from Palm Sunday). Along with the Lenten music program provided by our choir and a slide presentation of the Holy Land narrated by our pastor the Biblical foods were one aspect of a very moving "multi-media" evening for over 100 people. I can't wait to have my own copy.

Have you ever wondered what it was like to live in Biblical times? Or just wanted to try making your own yogurt or unleavened bread? A Biblical Feast gives insight into daily life in the Middle East in Biblical times, foods mentioned throughout the Bible, as well some unique recipes! Highly recommended for something different!!

Now this is a book to be cherished. The author has taken a good amount of time exploring the actual foods from biblical times and creating/discovering recipes that we can all enjoy. This book is great for both the anthropolical reader as well as the gourmand. It is worth owning if this is your area of interest.

Moroccan raised cook and cookbook author researches and produces an exceptional cookbook on biblical land cuisine, not to invent any biblical haute extravaganza, but to provide examples of what the Lord and apostles might have dined on.

The layout adorning these recipes and commentary is neat --- it's sort of a faux ancient look and feel, which with the Biblical text quoted with each recipe, creates an unusual and attractive backdrop for this collection.

These are not hard recipes to prepare either technique wise nor ingredients. They are basic and using foodstuffs of that age: lamb and goat and olives and wine and nuts and wheat and beans and spices and leeks, etc.

This is well researched and produced with nice written comments throughout. I've tried several: Flatbread with Cheese and Melon; Barley Gruel with Honey, Dates and Raisins; Pomegranate Honey-Glazed Grilled Fish (unbelievable that tilapia was likely fish of Jesus' choice). They are edible and enjoyable and takes one away from all frills to basics.

This is fascinating book to use and to give as meaningful gift.

I read Paint Day and Getting Dressed to my 3 yr old son every night. He absolutely loves these books and tricked Grandpa into thinking that he was actually reading these books! After mastering Paint Day in English we introduced the Japanese equivalents for the colors. I'm amazed how rapidly his young mind can absorb all this new knowledge! Sometimes he even imitates the facial expressions of Bing and Flop. I'm ordering the rest of these books now...for me. I love reading these books to him.

My 28 mn old son LOVES Bing Bunny and Flop more than any other book character!!!!! Sometimes I have to read these books over and over in one setting. They have really nurtured my son's love of books. Thank-you Ted Dewan!

Bing Bunny is charming, a handul, and willful. In short, just like our kids. My younger daughter kept the Bing books so long from the library that I ordered all eight. When they arrived today she was elated - spent the entire day asking me to read them or 'reading' them to herself. Her sister came home from school and tried to touch one but a full toddler meltdown appeared likely so she backed away from the stack.

Bing has a great rhythm for reading aloud, interesting easy to follow art, and a lack of preaching. Bing might get in trouble, but he doesn't have to be a model citizen. In Yuk! Bing is faced with a tomato. Bing does not want to try the tomato. Bing is cajoled with all the food he does like (roundy eggs, snappy carrots) and asked to try the tomato. Bing knocks it to the floor and gets a time out. But Bing doesn't have to try the tomato. Brilliant.

I wish Bing were as popular in America as Barney is. These books are a hoot and my son just can't get enough of them. I checked all 8 out from the library and had to end up buying them.

Bing is a bunny who interacts with his stuffed animal Flop. The books show Bing learning colors, foods, potty training, etc., all in the course of a day.

Adults will enjoy the '60s vibe of the cars, houses and furniture in the books.

Maybe an animated Bing show in America will make these books as popular as they deserve to be.

We love Bing! My son is 3 1/2 and my daughter is 1 1/2 and they both love Bing Bunny. My daughter loves how colorful and cute the artwork is and my son is just getting interested in trying to read so he likes to help with the words. I am required to read all three of the Bing books that we currently own each and every night. I will have to acquire the remaining 5 books before their birthdays this summer or mayhem could ensue. Great books for an honest look at toddlerhood. It's a Bing Thing!

When a mom sets her mind on something, stand back and get out of the way! Dr. Baillie-Hamilton simply wanted to know why she couldn't lose weight gained during her pregnancy so she did a little research and uncovered a plethora of information about chemicals and additives that are tainting our food and poisoning our bodies. Our bodies can pretty much regulate themselves but when we ingest chemicals that mess with our hormones and confuse our immune systems, we can't maintain healthy weights and we run the risk of developing health problems and possibly even intellectual and emotional disabilities.
Dr. Baillie-Hamilton's message is simple and yet oh so powerful: mess with Mother Nature and negative consequences can occur. Eat organically and use organic products as much as possible to keep your body healthy. It's all very simple. But then, mothers' advice usually is.

It's not just in our best interest to heed Dr Baillie-Hamilton's research as well as the laws of Mother Nature, it's quite literally become a matter of life and death.

Dr. Baillie Hamilton's theory of Chemical Calories is truly groundbreaking. The results achieved by the reduction of chemical calories in my diet has enabled me to achieve weight loss when nothing else worked. Doesn't it make sense that the same chemicals used to slow down the metabolism of the animals we use for our food sources can slow down our metabolism as well?
She gives us alternatives to the chemical laden food we are used to consuming on traditional "diets" and offers a life-long alternative...reduce chemical calories and enjoy food once again. Along with proper supplementation, you can be healthy and slimmer, restoring your metabolism to its normal rate.

Like so many people I have often tried out the latest fads and diets which have always proved unappetising and sometimes even
downright dangerous to my health.
Now Dr.Baillie-Hamilton has discovered that by largely eliminating food grown by chemically contaminated means it is perfectly easy to enjoy the taste of good,wholesome food again and still manage to lose weight.
Since starting this largely organic way of eating I have felt very energetic with a new zest for life.
This is certainly the way forward for me and my family.I definitely advise others to do the same.

Dr. Paula Baillie-Hamilton is a British medical doctor who also has a doctorate in human metabolism from the University of Oxford. As a Visiting Fellow in Occupational and Environmental Health at Stirling University and an adviser to the Soil Association in England, she is an acknowledged expert on the information covered by this book.

Dr Baillie-Hamilton's research has revealed that our bodies' natural weight-regulation system can be severely damaged by toxic chemicals we encounter in our everyday lives in our food, water, air, cosmetics, household products and the packaging of consumer items. These toxins interfere with our metabolic and appetite-regulating systems and make us fat by causing us to store more fat than we would if our bodies weren't invaded by toxins.

Since fat is the major place where toxins are stored in our bodies, the doctor offers an eating plan that will take off weight slowly through mild calorie reduction to avoid flooding the bloodstream with poisons that were stored in fat, which can sometimes lead to "detoxifying" symptoms such as nausea, diarrhea and headaches. In addition, the doctor's eating plan consists of three main factors: (1) Try to eat only organic foods, but if you can't, use the food lists the doctor provides which rate foods by how compromised by pesticides they are and/or prepare your food in a way that removes as many toxic chemicals as possible; (2) drink filtered water; (3) avoid using toxic chemicals in your home (e.g., pesticides, chemical cleaning products, strong perfumes and dyes, smoking), and air out your house to avoid toxic air buildup.

One of my favorite parts of the book is an extremely well-done section on common environmental toxins and how they get into our food supply, including: (1) the class of chemicals called organophosphates were initially developed for biochemical warfare and are now used as one of the most common pesticides on fruit and vegetables as well as routinely fed to livestock to fatten them up; (2) carbamates are used as fungicides and pesticides on fruits and vegetables and are also used to fatten up livestock; (3) anti-thyroid drugs are banned in England (she makes no mention of banning in the US) for direct use in livestock to suppress the function of the thyroid so they will get fatter, but similar compounds are still commonly used in the UK and US as pesticides on fruits and vegetables--which people and livestock eat; (4) steroids fatten up livestock by causing water retention and creating a ravenous appetite for carbohydrates--recently banned in Europe, they are still widely used in the US; (5) antibiotics aren't merely given to livestock to wipe out disease, they are also purposely routinely given in minute dosages in order to destroy weight-control hormones and greatly lower metabolism, both of which cause livestock to store excessive fat; (6) organochlorines are extremely toxic pesticides whose most deadly forms (DDT, lindane, PCBs) have been banned in Europe and the US, but they are still almost universally present in animals and humans in North America and Europe for two main reasons: they have not been banned in many countries from which produce is imported into the US and Europe, and animal and human bodies find it almost impossible to throw them off, causing them to persist in fat tissue for decades.

This book is clearly written, flows logically from topic to topic, and provides a detailed table of contents, an index, an appendix of toxic chemicals, a glossary, a comprehensive list of references, and a list of referral websites, including the author's. I especially applaud this book's "hook," that being environmentally poisoned can make you fat. Hopefully this approach will catch the attention of a large number of the millions of dieters in this country who currently are only wanting to lose weight for vanity's sake, rather than for health reasons. Fortunately for them, if they follow this book's recommendations, they can kill two birds with one stone, satisfy their mirror and stave off future health problems, too.

For those people who aren't just overweight but have health problems as well, particularly an inflammation-based disorder (a tip-off you have this is that your doctor is prescribing anti-inflammatory medication), I highly recommend reading in addition to this book the following: The Inflammation Cure : How to Combat the Hidden Factor Behind Heart Disease, Arthritis, Asthma, Diabetes, & Other Diseases, by William Joel Meggs, et al., and The Inflammation Syndrome, by Jack Challem. They cover a vital issue regarding environmental toxins which Dr. Baillie-Hamilton does not: toxins in food, water, air, etc. not only make you fat, they also create an inflammatory process in the body which can lead to many serious diseases. In addition, obesity itself can become an inflammatory condition--very likely because bodily fat, as Dr. Baillie-Hamilton points out, it is a storehouse for toxic chemicals.

Finally, there is one toxic chemical found in our air, water and food (it is yet another fattening agent given to livestock) which neither Baillie-Hamilton, Meggs nor Challem directly discuss: the estrogen-like compounds called xenoestrogens. These toxins also store in body fat and wreak havoc on both female and male endocrine systems--they are linked in females to onset of puberty as early as age nine and breast cancer later in life, shrinking sexual organs and loss of potency in males, and sterility in both sexes. Fortunately, the recommendations of this book will also defend you from xenoestrogens, but if you want further information, and even more protection, I highly recommend any of the several books by Dr. John Lee who has written extensively about using natural progesterone to counteract the damage of xenoestrogens to the body. His books are directed at women, but mention is made in them that men can use natural progesterone, too, to combat xenoestrogens. Dr. Lee's work will also make clear why some women find that when they lose weight they experience distressingly heavy menstrual flow--this can sometimes result due to a too-rapid release into the bloodstream of xenoestrogens previously stored in fat.

Dr Paula Baillie-Hamilton has thoroughly researched the ever-hot topic of what she defines as "Chemical Calories." In other words, the pesticides and hormones and other chemicals passed onto our bodies through food and our environments. In this book, the Dr. details easy ways to choose foods low in chemical calories, make simple changes in your home or environments, and supplements that aid in reducing chemical calories. Why would you want to reduce your chemical calories? By doing so, you naturally help your body to repair its "Slimming System" which aids in helping you to lose weight and change your body shape without going on severe food restriction diets.

Overall it is an informative read and Paula has the research to back it up. If you even follow 2 or 3 of the 30 tips summarized at the end of the book, you will be on your way to better health and helping your body naturally stay at its slimmest.