Fresh: The Ultimate Live-Food Cookbook

“Raw food makes us healthy, reverses aging, and improves our appearance, and now you are holding in your hands the proof of raw food's value in rearing exemplary youth. On every page of this book, the authors will surprise and delight you with fresh insights and deep understanding into the child-parent relationship. Their intelligence is vivid, their wisdom is astute, and their love for others is stupendous. Whether you are a parent or child, you will gain insight from this book.”
—Tonya Zavasta, author of Your Right to Be Beautiful and Quantum Eating

“Sergei and Valya share much wisdom and wit with sound nutritional guidance. They have been well taught and have a unique ability to share with others their perspective on the path to ultimate health.”
—Brigitte Mars, author of Rawsome!, Beauty by Nature, The Desktop Guide to Herbal Medicine, and Addiction Free—Naturally

“Valya's and Sergei's new book inspires and encourages people to explore, persevere, and also to be courageous and imaginative with their new way of eating. They offer helpful and practical guidance and recipes that provide a foundation for success and enjoyment on a raw vegan diet.”
—Vance M. Logan, MD

“Not only do Sergei and Valya prepare the most delicious raw foods, which is talent enough, but the clarity, wisdom, and insights they share about food and health are breathtaking. This book is a must-read for any aspiring health seeker-no question. What they teach now is unbelievably cutting-edge, and everyone should know it.”
—Karen Knowler, the Raw Food Coach

The Best Vegetable Recipes (Best Recipe Classics)

OK, I bought this book because I hate vegetables. I really REALLY don't like them, and I needed to like them. So here comes this book, and the first thing I make is baked yams. Oh man, I LOVED them! Then I tried the leeks. I'd never had leeks before, and had no idea how to cook them. They were amazing!

I love to read through the description of the process they took for each vegetable, trying to find the ideal way to cook them; I can see what I have tried and didn't work, WHY it didn't work, and what WILL work.

Not a lot of pictures in this book, but I have enjoyed everything I've tried.

The Best Meat Recipes (Best Recipe Classics )

Would you sear 50 pepper-crusted filets mignons to find the ultimate recipe, one guaranteed to deliver a perfectly browned crust and a meltingly tender interior? We did. Here are more than 300 foolproof recipes for all our favorite cuts of meat.

No one likes a tough roast, a leathery chop, or a boring burger. And because meat is so expensive, mistakes are simply not acceptable - that is, unles you work at America's Test Kitchen. Our job is to test every possible cut and technique, along with countless skillets, knives, and roasting pans. We like to say that we make all the mistakes first, so you don't have to. Our recipes have been tested - and retested - so that we know which cut is best for a particular recipe, which cooking techniques work (and which ones don't) and which pieces of equipment are essential. Want your holiday ham to come out right? Too scared to try prime rib at home? Is it possible to make real barbecued spareribs on a conventional backyard grill? The Best Meat Recipes contains more than 300 foolproof recipes - everything from grilled T-bone steaks and beef burgundy to shish kebab and smothered pork chops. And since great meat recipes begin at the meat counter, we've included an opinionated shopping guide that rates 70 popular cuts for flavor and value. We tell you which roasts are worth the money and which roasts are not worth the trouble. You'll learn why the best steaks come from the short loin and why a bone-in spiral-cut ham from the shank end is our favorite choice. If you love meat, now you can really enjoy it with all the best recipes gathered here in one complete and practical cookbook.

Cover & Bake (Best Recipe)

With Cover & Bake, the editors at Cook’s Illustrated set out to revive the venerable casserole. From Turkey Tetrazzini and Chicken Divan to Crab Imperial and Hoppin’ John, casserole cooking represents the ingenuity and practicality of the American cook. In Cover & Bake, the editors set out to investigate the old standards and in the process have re-imagined the art of the one-dish meal to meet the demands of today’s cook.

Here you will find classic assemble and bake casseroles like Macaroni and Cheese and Creamy Chicken and Rice as well as more inventive dishes like Mediterranean Chicken Bake and Polenta Casserole with Italian Sausage. We’ve experimented with techniques that allow you to cook everything in just one pot where possible, avoiding the need for hours of preparation and clean up just to get a casserole in the oven. And nearly every recipe can be made ahead allowing busy cooks to serve these wholesome dishes on a busy weeknight.

Looking beyond what most people consider to be a casserole, the editors offer a rather original take on the subject with inventive skillet "casseroles," slow cooker meals that are really worth serving, pot pies with multiple topping options (many of which you can make ahead), oven braises and stews that cook in a low oven for hours so you won’t have to stand over a hot stove, and breakfast and brunch dishes that can be assembled the night before.

In addition, this book contains all the relevant tastings and testings conducted in America’s Test Kitchen. Learn which casserole dish is our hands-down favorite. Are all storage containers created the same? Want to know which slow cooker has the best combination of features?

In short, Cover & Bake is filled with 200 one-dish meals for everyday cooking. We’ve made these casseroles a whole lot better tasting while making sure that what everyone loves about casseroles remains – the fact that they are practical one-dish meals that require a minimum of fuss and last minute attention.

Ani's Raw Food Kitchen: Easy, Delectable Living Foods Recipes

A cookbook dedicated to raw food appears oxymoronic to the uninitiated, but people who aim to pursue a raw vegan diet soon realize that eating uncooked foods involves more than simply chomping into whatever sits on grocers' produce shelves. Phyo shows how to create more complex flavor harmonies. Nutmeats of all sorts serve as a basis of many recipes, offering a spectrum of uses from cheese substitutions to pie crusts. Dates stand in for the sweetness less healthfully derived from refined sugar. Raw zucchini strips mimic fettuccini. A close reading of the nutritional analysis for each recipe reveals the high levels of dietary fiber this diet introduces. Although most of Phyo's ingredients are readily available, she does occasionally call for unfamiliar items such as liquid aminos, a replacement for soy sauce. Phyo also provides recipes for raw vegan dog food. Illustrations consist mainly of photographs of the author. Knoblauch, Mark

The Best International Recipe

Tired of complicated ethnic dishes with hard-to-find ingredients or recipes for classic European dishes that require a year of cooking school to master? We were. Here are more than 300 foolproof recipes that demystify the world's greatest dishes.

For the landmark classic The Best Recipe, America's Test Kitchen developed the best versions of homespun favorites like macaroni and cheese, pot roast, blueberry muffins, and more. In The Best International Recipe, the test kitchen travels father afield to bring you the best and most exciting cooking from around the world. The more than 300 recipes have been tested dozens of times to ensure success in the kitchen.

Throughout The Best International Recipe, you'll find features that make this collection especially home cook friendly: Pantry spotlights offer clear explanations of ingredients and what to look for, and in some cases, what you can substitute without compromising flavor. Specialty equipment (and substitutions) are highlighted as well, so you won't waste money on equipment you don't really need (hint: You don't need a paella pan to make paella). Core techniques highlighted throughout the book explain essential methods that you can apply to all of your cooking, such as getting the most from spices and a method for making buttery tart dough that won't leave you feeling frustrated.

Whether you want to make spicy pork tacos to rival those found on the tables of Mexico or learn how to make chicken as juicy as the French, The Best International Recipe is your essential guide to the best cooking from around the world.

The Best Chicken Recipes

Would you roast 40 chickens to find a simple, foolproof method that results in perfectly cooked meat and beautifully browned skin every time? We did. Here are 300 exhaustively tested recipes for America's favorite main course.


Chicken is the go-to main course for most Americans, but the same old recipes featuring bland, dry chicken are all too often the norm - resulting in a collective sigh around the dinner table. The Best Chicken Recipes offers 300 foolproof ideas for cooking chicken right - and making dinner interesting again. Whether you're looking for a never-fail recipe for Simple Roast Chicken, classics with a modern twist (Chicken Salad with Fennel, Lemon, and Parmesan or Braised Chicken with Leeks and Saffron), or something entirely new to incorporate into your repertoire (Chicken Tagine or Firecracker Chicken, anyone?), you'll find it all here. In addition, we offer recipes to fit just about any season, occasion, and lifestyle, all divided into easy-to-navigate chapters for easy reference. Our information-packed primer shows you how to take the guesswork out of knowing when a chicken is done and provides tips for boosting flavor, as well as detailed instructions for basic butchering and carving techniques. Whether you're entertaining a group or cooking for two, are health conscious or time-crunched - we've got you covered. With this book in your kitchen, no one will ever be late to dinner again.

Low-Fat Top Secret Recipes

Dozens of fabulous new fat-conscious recipes are here from the master of top secret kitchen concoctions.

Todd Wilbur, the irrepressible restaurant recipe knockoff artist, is back. Thanks to Wilbur's latest Top Secret mission--to re-create some of America's most popular food products without the fat--readers can now feast guilt-free on their favorite snacks. The easy-to-follow recipes, along with Wilbur's patented blueprint illustrations, are guaranteed to produce healthier homemade treats that taste identical to the real thing--like Nabisco(r) Reduced-Fat Oreo(r) Cookies or Entenmann's Light(r) Low-Fat Cinnamon Rolls. Wilbur also tackles some familiar restaurant delights, including Bennigan's(r) Buffalo Chicken Sandwich, McDonald's(r) Arch Deluxe(r) and Egg McMuffin(r), and Wendy's(r) Chicken Caesar Fresh Stuffed Pita(r)--concocting them all at a fraction of the calories and at a fraction of the cost. Once again, the intrepid Todd Wilbur goes where no food writer has gone before--and proves that when it comes to providing recipes for food that diners really want to eat, he is the peoples' choice.

Praise for Todd Wilbur
"The mission: Decode the secret recipes for America's favorite junk foods. Equipment: Standard kitchen appliances. Goal: Leak the results to a ravenous public." --USA Today

"There's something almost magically compelling about the idea of making such foods at home . . . The allure is undeniable . . . Stuffed with tidbits and lore you're unlikely to find anywhere else." --Boston Herald

The Best Soups & Stews (Best Recipe)

What’s the secret to great chicken stock? Which cut of meat makes the best beef stew? What’s the best way to thicken New England clam chowder? Do you really need to soak black beans before making soup?

In an exhaustive effort to answer these and many more questions, the test kitchen simmered more than 6,000 pots of soup and stew. The result is this definitive collection of more than 200 recipes covering just about every soup and stew imaginable. Choose from perennial favorites such as Manhattan clam chowder, cream of tomato soup, Cincinnati chili, and beef barley soup or international recipes such as hot-and-sour soup, borscht, and miso soup.

The Best Soups and Stews also contains 200 illustrations that show you how to cut up a chicken, defat stock, shape matzo balls, mince ginger, and much more. No-nonsense equipment ratings and taste tests of supermarket ingredients are also included. Find out which supermarket chicken broth received our highest rating, which blender turns out the smoothest pureed soups, and which pot is best for making stews. With this book at your side, we guarantee that you will never turn out a bland pot of soup or a greasy stew with tough stringy meat—in fact, cooking favorite and new recipes will be easy and foolproof.

What separates great corn chowder from the pack?

For deep corn flavor, grate ears of corn to create a thick pulp bursting with fresh corn flavor, then add whole kernels at the last minute. And for richness and smoky flavor, sauté salt pork and leave it in the chowder as it simmers.

What is the secret to rich-tasting beef stew?

First, use beef chuck and cut your own stew meat (for consistency of texture and flavor); then skip the flouring step—floured meat gives stew a weak, less beefy flavor. And for the perfect texture overall, cook the stew in the oven after browning the meat and add the vegetables in stages.

How do you make the ultimate French Onion soup?

The best French onion soup starts with caramelized red onions (they have the most intense sweetness and complexity of flavor) and two types of broth—chicken and beef broth. And for the perfect cheesy crust, use Asiago for flavor and Swiss for meltability.

How do you make great chicken cacciatore?

Start with skin-on, bone-in chicken thighs for the deepest flavor, then discard the skin after the initial sauté to prevent the stew from becoming greasy. Add portobellos for earthy flavor and build a robust sauce with red wine and a Parmesan rind.

The Best Light Recipe

Let’s face it. In America’s Test Kitchen our goal has always been clear: develop the best recipe possible. Only rarely have we stopped to consider the fat or calorie content of the food we make …until now.

The Best Light Recipe is different. In response to the increasing interest from our readers to shed the same obsessive attention the right ingredients and techniques for the guaranteed foolproof recipe for lighter foods, we are pleased to offer more than 300 guaranteed foolproof full-flavored, lower fat and reduced-calorie recipes, 95% of which are completely new! Each recipe lists calories, fat, saturated fat, cholesterol, protein, fiber and sodium per serving to help you cook smart.

From chunky guacamole to brownies, from macaroni and cheese, lasagna, and spaghetti and meatballs to blueberry muffins and even chocolate cake and cheesecake, we tested and retested our favorite recipes until we arrived at the best recipes that cut calories and fat without sacrificing flavor. We also recognized that we couldn’t do the impossible- so if we weren’t satisfied with the results in our kitchen, the recipe didn’t make it into the book. Nor did we include recipes that relied on smoke and mirrors to reduce fat and calories, like beef stew with only a forkful of beef or cookies the size of quarters.

The Best Light Recipe, packed with more than 100 illustrations and 16 pages of full-color photos, also includes naturally healthy recipes tweaked to be even lighter and healthier, like gazpacho, poached salmon, stir-fry chicken, grilled tuna burgers, and pan-roasted asparagus. And the healthy techniques you’ll learn, including using milk and cornstarch instead of cream and butter to make a simple pan sauce (trust us, it really works), or reserving the good olive oil to lightly drizzle on your pasta before serving (when you use less and get the most flavor), will last over a lifetime of healthy cooking.

The Best Light Recipe also features objective equipment ratings and ingredient tastings, from the best muffin tin and Dutch oven to the best soy sauce and chicken broth, as well as illustrated tips and techniques, from slicing flank steak for stir fries, to creating the best deep-fried crust without actually frying. In short, it is your essential guide to lighter, great-tasting recipes that deliver every time.

The Best Skillet Recipes: What's the Best Way to Make Lasagna With Rich, Meaty Flavor, Chunks of Tomato, and Gooey Cheese, Without Ever Turning on the

One pan is all you need! From breakfast all the way to dessert, one skillet is all you need for fast, flavorful meals. it's no surprise that meat, fish, and pasta dishes come together nicely in a skillet But pot pie can also be made in the pan. So can pizza, casseroles and souffles.

Put away that second pot for boiling pasta and cook it in its sauce right in the skillet. Start pizzas on the stovetop in the skillet and finish with a hot blast in the oven (still in the skellet). Spruce up your stir-fry repertoire with new and innovative ideas.

One pan means less clean up. The Best Skillet Recipes means a world of great and easy meals.

Best Slow and Easy Recipes: More than 250 Foolproof, Flavor-Packed Roasts, Stews, and Braises that let the Oven Do the Work (Best Recipe Classics)

What if we told you that recipes don't have to be fast to be simple? That cooking methods like stewing, braising, and roasting can actually be fuss-free? The Best Slow & Easy Recipes gives you more than 250 recipes that show you why building flavor slower is sometimes better - and easier. The appeal of cooking food slowly is undeniable; a moderate oven temperature and extended cooking time can build rich, concentrated flavor and yield tender, juicy meat. But when most of us think of dishes that are slow cooking by nature - such as roasts, braises, and stews - we think of an all-day affair requiring constant attention, something to prepare for a special occasion or when you can commit a full day to the task. But in fact, in many cases just the opposite is true. These dishes are, for the most part, easy - although they take time, the process is largely unattended, leaving you free to simply walk away. You'll find all the classic slow-cooked dishes here - dishes where time, slow simmering, and gentle heat work their magic - from Prime Rib and Classic Beef Chili to Smothered Pork Chops and Cassoulet. But we also introduce to you some new favorites such as Carnitas, the Mexican version of pulled pork (a slow braise renders the pieces of pork rich and tender, while a quick broil at the end creates an irresistibly crisp, caramelized exterior) and Braised Chicken with Almonds and Pine Nuts (a boldly-flavored Spanish dish thickened with a picada - a mixture of ground almonds, pine nuts, parsley, and saffron). And we didn't forget to make use of the slow cooker; sure, you already know you can make all kinds of stews and chilis in this convenient piece of equipment, but we've discovered it's also great for making Homemade Chicken Broth or Meatballs in Marinara (a quick stint in the microwave rids the meatballs of excess fat without creating a tough exterior). Want to know one of the easiest, most foolproof ways to cook fish? Simply throw it in a pot with some lightly sautéed aromatics and put it in the oven. Our Salmon en Cocotte with Leeks and White Wine might take a little longer to cook than fish cooked another way, but it's hands-free time as the low, gentle heat of the oven and covered pot concentrate the flavors and keep the fish moist - say goodbye to dried-out fish forever.
Sometimes a novel approach is required to make a slow recipe easier. What do you do when you want barbecued ribs in the middle of winter? Move the process indoors - your oven, a baking stone, and some tea leaves are all you need to get long-cooked, smoky flavor any time of year (and eliminate constant monitoring in the process). How do you ensure foolproof results for finicky side dishes such as polenta, risotto, and rice? Cook them in the oven - our baked versions provide gentle heat that is much more reliable and consistent than classic stovetop versions. And they're easier too - you'll be surprised to find that our Baked Risotto requires no stirring once it goes in the oven.
We'll also show you how to apply slow cooking techniques to vegetables and fruit, creating new and unexpected flavors and textures in the process. Slow-Braised Carrots take an hour to cook but the simple approach (simmering them in butter and water and then browning them at the end) gives you the sweetest, creamiest, most flavorful carrots we've ever tasted. Don't know what to do with less-than-perfect tomatoes? Slow-roast them to concentrate their sweet flavor and draw out their juices (they make a great side dish or you can use them as part of a salsa or sauce). Slow cooking isn't just uncomplicated cooking - it can be economical and convenient too. With The Best Slow & Easy Recipes, we'll bring you back to the simple art of slow cooking. We promise it's worth the wait.

The Best Make-Ahead Recipe

In its many publications and on TV, Cook's Illustrated/America’s Test Kitchen offers exhaustively tested "best" recipes, tips, and product evaluations. Among its cookbooks, The Best Make-Ahead Recipe offers over 300 formulas that can be prepared in advance, held, and finished later. The recipes range widely from pre-prepared oven-ready dishes like Baked Fish Provençal; "double-duty" recipes, such as Mexican-Style Pork and Chorizo Stew, that use leftovers imaginatively; slow-cooker items like Tuscan white bean soup; and desserts, such as a chocolate soufflé that can go from freezer to oven successfully. In addition, the fully illustrated book offers helpful charts like How to Reheat, which provides advice according to portion size and heating method; special-occasion menus that can be started up to a month ahead; and discerning product and equipment advice.

As with other Cook's Illustrated projects, Make-Ahead includes recipes that have appeared previously in its other works, though a majority of these have been amended with make-ahead or scaling-up data. Almost all the recipes are prefaced with their trademark testing "diaries," exhaustively detailed accounts of the recipe-making process ("With the onion shells figured out, we focused next on the filling...," gives the flavor), which some readers will find enlightening, but others will think excessive. Of course, certain recipes, or recipe classes, like that for desserts, are necessarily made wholly or partially in advance--but the book's point is to provide formulas designed to yield superior results even when the uncompleted dishes are held, as most can be, in the refrigerator or freezer. Mission accomplished. Readers will find the book a consistently reliable resource for superior make-ahead dishes for everyday and special-occasion cooking. --Arthur Boehm

The Best 30-Minute Recipe

300 Fast and Flavorful Recipes from America’s Most Trusted Test Kitchen

Tired of quick recipes that aren’t really quick or don’t taste very good? While some cookbooks promise 30-minute meals, America’s Test Kitchen delivers. The Best 30-Minute Recipe is packed with more than 300 great-tasting recipes, along with time-saving techniques that will help you become more efficient in the kitchen. You’ll also find honest evaluations of ingredients important to quick cooking, such as chicken broth, preshredded cheese, instant rice, and more. And because the type of equipment you use is important to the success of any recipe—made in 30 minutes or not—we tell you which brands are worth buying.

The Best 30-Minute Recipe features a surprisingly wide range of recipes. You get not only the very best versions of naturally quick dishes like salads and stir-fries, but also quick and easy recipes for typically long-cooking dishes that you’d never even think of making on a weeknight—including meatloaf, lasagna, beef pot pie, and a pad thai so easy that you may never call for takeout again. With efficiency and good taste, The Best 30-Minute Recipe is the time-pressed cook’s guide to getting dinner on the table, night after night.

Most quick recipes deliver speed but not flavor. They often rely on silly shortcuts (no, you can’t stuff bell peppers with raw ground beef and onions) and second-rate convenience -products (think canned soup). No wonder most "quick" recipes are fast but forgettable. In The Best 30-Minute Recipe, America’s Test Kitchen turns its crew of test cooks loose on the world of quick cooking in an effort to find flavor, not just convenience.

Many dishes are naturally quick—stir-fries, hearty salads, skillet sautés, and simple pasta dishes—but they also need to be full-flavored and foolproof. We have streamlined these -dishes, subtracting an ingredient or shortcutting a cooking method, to make them memorable and dependable.

But some recipes seem impossible to make in a mere 30 minutes. How about a richly flavored chicken stew that typically takes more than an hour at best? Parcook chicken thighs in the microwave to jump start the cooking. Meatloaf? Downsize one large meatloaf into four individual servings and brown them in a skillet. Baked ziti? Make the entire dish in a skillet, where the pasta cooks in a richly seasoned tomato sauce instead of a big pot of boiling water. And forget about second-rate supermarket shortcuts. Once you try our Quick and Crunchy Breaded Pork Chops, you’ll never be tempted by a store-bought breading mix again. Our recipe has all the convenience of the shake-and-bake version, but it tastes worlds better.

We also discovered that many "quick" recipes fail to include prep times. In The Best 30-Minute Recipe, every test cook used a timer to be sure every recipe really can be prepared, cooked, and on the table in 30 minutes or less. And if a recipe was cutting it close, we looked for acceptable shortcuts. When we couldn’t make a creamy chicken and rice casserole in 30 minutes, we turned to instant rice (sautéed in butter to improve the rice’s texture and flavor) with excellent results.

Special features include "Got Extra Time?" which provides suggestions and recipe alterations that will make a good dish even better if you have a few extra minutes to spend in the kitchen. Other features like "Making the Minutes Count" and "Kitchen Shortcuts" help you prep and cook more efficiently, -giving you skills you can use for a lifetime of cooking.

Organized around the most logical ways to think about quick cooking, The Best 30-Minute Recipe will lead you right to the type of dish you feel like making. Want to make an entire meal in a skillet? Turn to "Skillet Suppers" for dishes like -Skillet Steak Fajitas and Skillet Paella. Feel like preparing a simple, flavorful sauce while your pasta boils? Choose from dozens of options in "While the Pasta Cooks." You can also check out "Skillet Pasta," recipes that cook the pasta right in the -skillet with the sauce, saving you time and leaving you with just one pot to wash. -Another chapter, "Starting with Leftovers," offers -appealing ideas for turning last night’s dinner into a -completely new meal, such as Asian Spicy Noodles with Beef and Spinach or Curry in a Hurry.

The test kitchen also evaluated dozens of popular -convenience foods important to quick cooking, from ready-to-use minced garlic and jarred tomato sauce to preshredded cheese, precooked bacon, and more. If a product didn’t make the cut, you won’t find it in our recipes.

Put disappointing quick recipes behind you. The Best 30-Minute Recipe will help you get dinner on the table -quickly—a dinner that you can really enjoy! Fast food isn’t good food -unless you use just the right ingredients and the right combination of techniques. So don’t sacrifice flavor. Don’t sacrifice the pleasures of the table. Let America’s most trusted test kitchen show you how to cook both quickly and well. With The Best 30-Minute Recipe, satisfying, home-cooked meals really are just minutes away.

Top Secret Restaurant Recipes 2: More Amazing Clones of Famous Dishes from America's Favorite Restaurant Chains

Wilbur, who's made a small cookbook empire deconstructing chain restaurant favorites, here introduces 150 new recipes from such well-loved eateries as The Cheesecake Factory, Chili's, Outback Steakhouse and Waffle House. Adopting a wily, covert-agent tone when discussing his research ("A couple plane rides, a bit of driving, some walking and a stumble or two later, I had a cooler full of Houston's goodies procured safely back at the underground lab"), and brings infectious enthusiasm for each dish to his insider-y recipe intros. The results are, for the most part, winning: Houston's Honey-Lime Vinaigrette is a refreshing blend of honey, citrus, and mustard; IHOP Harvest Grain 'n Nut Pancakes are crunchy and wholesome; and Red Lobster's tasty Bacon-Wrapped Stuffed Shrimp comes with an addictive cilantro-ranch dipping sauce. But perhaps the most useful aspect of this cookbook is that it allows home cooks to lighten up their favorite artery-clogging dine-out dishes. Have a hankering for P.F. Chang's Spare Ribs but don't feel like consuming a cup of light corn syrup or four cups of vegetable oil? A quick study of the recipe reveals myriad ways to make the dish more simple, healthful and enjoyable right at home.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Gyro Meat HALAL, 3lb(48oz) 3x1lb Packs

Product Description
Halal Gyro Meat Cooked and Sliced. Just Heat and Serve. Made from Beef Meat. Contains bread crumbs. Made in the USA. Heating Instructions: Place gyro slices on a pre-heated grill (pan). Heat for 40-60 seconds on each side or until golden brown. Servings: 1 lb package contains approx. 22 slices which will make approx. 4-5 gyros sandwiches.

Honest Foods Country Squares Farmer's Trail Mix, 2.15-Ounce Packages

Finally, a nutrition bar that tastes as delicious as it is healthy! Honest Foods Country Squares are rich and moist, made with real almond butter for an unforgettable taste sensation. Our Squares use only real, quality whole foods and are 100% natural -- organic oats, whole nuts, seeds and dried fruits. We don't use cheap fillers like protein powders or spray-in vitamins that taste dry and gritty. Plus, our bars are baked in small batches for a yummy taste even mom would love! Each Honest Foods Country Square packs a nutritional punch: 16 grams of whole grains, 175-200 mg. Omega 3s, six grams of protein, and four grams of fiber. Country Squares are vegan, wheat-free and contain no added oils. Treat yourself to one or more of our four decadent flavors - Cran-Lemon Zest, Apple-Ginger Spice, Farmer's Trail Mix, and Choco P'nut Butter. You'll be coming back for more -- honest!

Ingredients
Organic Whole Oats, Almond Butter, Brown Rice Syrup, Organic Evaporated Cane Juice, Dried Cranberries, Raisins, Pumpkin Seeds, Water, Sunflower Seeds, Oat Bran, Walnuts, Rice Bran Fiber, Almond Halves, Sesame Seeds, Natural Vanilla Extract, Natural Almond Flavor, Natural Plant Gums (Guar Gum, Gum Arabic), Sea Salt.

Ener-G Foods Light Brown Rice Loaf, 8-Ounce Units

Product Features

* Pack of six 8-ounce packages of light brown rice bread (48 total ounces)
* Made from rice flour, tapioca starch, and yeast
* Gluten-free, wheat-free, no dairy or egg, KOF-K Kosher-certified; no saturated fat or cholesterol
* Tasty when toasted; or use for sandwiches
* Packaged in Seattle, Washington

Safety Information
If toasting use caution when removing from toaster. Do not leave toasting appliance unattended due to possible risk of fire.

Ingredients
Filtered Water, Rice Flour, Cold Pressed High Oleic Safflower Oil, Tapioca Starch, Pear Juice Concentrate, Yeast, Methylcellulose, Salt, Sodium Carboxymethylcellulose, Glucono Delta Lactone, Calcium Phosphate. Enriched With Thiamine (Vitamin B1), Riboflavin (Vitamin B2), Niacin, Iron and Folic Acid.

Directions
Toast or Microwave (approx 30 seconds).

Raw Revolution Organic Live Food Bars, Spirulina and Cashew, 2.2-Ounce Bars

As a registered nurse and natural foods chef, Raw Indulgence founder Alice Benedetto had developed a passion for preparing and eating raw foods. So when the raw snacks she made as an alternative to high sugar processed snacks for her high school son became so popular among his friends, she started selling them. Raw, living foods are cleaner and have higher nutrient content than cooked food. Processed foods such as protein isolates and grain-based fillers are acidic and cause fermentation in the body. Raw Organic foods are closest to their natural state, bringing us closer to healing ourselves and the global ecology. Raw Indulgence products, including Raw Revolution bars, are gluten free, vegan, free of wheat, corn, soy, trans-fats, cholesterol and refined sugar.

The Oxford Companion to Food

This outstanding culinary reference is destined to become a classic, and Davidson, the book's editor and the author of many of its entries, deserves the eternal gratitude of researchers everywhere. With its 2650 alphabetically arranged entries as well as 39 longer articles on staples such as rice, the range of the work is
impressive. Everything from individual ingredients, cooking terms, and prepared dishes to national cuisines and cookbooks and their authors is covered. Each entry is written in a clear, engaging style often seasoned with a dash of wit. The result is a perfect complement to another standard culinary reference work, Larousse Gastronomique (Crown, 1988. reprint), edited by Jennifer H. Lang. While there is some overlap, libraries will need both titles in their reference collections since each has its own strengths. Larousse includes recipes with many of its entries and often provides cooking hints, while Oxford provides more extensive treatment of plants, herbs, and even insects used in cooking and usually has more information on national cuisines. Even when the same topic is featured, such as ancient Greek cooking, there is enough difference in information between these two sources that readers will want to consult both. Highly recommended.AJohn Charles, Scottsdale P.L., AZ
Copyright 1999 Reed Business Information, Inc.

Chinese Food Finder: Los Angeles and the San Gabriel Valley

Williams-Sonoma Foods of the World: San Francisco: Authentic Recipes Celebrating the Foods of the World

An insider’s guide to the recipes, ingredients, and traditions that define international city cuisine, the Foods of the World series is the definitive cookbook collection for anyone passionate about food and travel. Richly photographed, with over 45 authentic recipes and in-depth culinary features, each book brings readers closer to the best eating experiences each city has to offer from a culinary authority Americans trust.

From artisan sourdough bread to seasonal produce and seafood, San Francisco is a serious food town. The city’s distinctive cuisine is highlighted in dishes like Grilled Asparagus with Parmesan, Cioppino, and Plum and Blackberry Sorbet.

Key Features:

* Add simple, fresh recipes such as Beet, Fennel, and Avocado Salad with Ricotta Salata or Meyer Lemon Pots de Crème with Raspberry Sauce to your culinary repertoire

* Discover the roots of an ever-growing culinary trend toward artisan-made foods and organic seasonal produce

* Read about how chefs combine innovation and simplicity at some of the most notable restaurants in the United States

Williams-Sonoma Foods of the World: New York: Authentic Recipes Celebrating the Foods of the World

Known as much for its pizza, bagels, and baklava as for its dazzling restaurants, New York has always inspired culinary heights. Williams-Sonoma New York, which includes recipes such as Puerto Rican Black Bean Soup, New York Cheesecake, and more sophisticated fare like Polenta Crostini with Chanterelles, is a celebration of the big apple and its favorite foods.

Williams-Sonoma Foods of the World: Rome: Authentic Recipes Celebrating the Foods of the World

Hearty pastas accented with tomato, pizzas with a crispy-thin crust, and artichokes braised to perfection are all hallmarks of the Roman table. A cookbook that showcases the cuisine and food artisans one of the world's most beautiful cities, Williams-Sonoma Rome is required reading for anyone with a passion for Italy.

This book begins with a little history of Italian cooking, the outdoor markets in Rome, and the distinct differences in the neighborhoods. Then the book discusses the following topics from a Roman perspective:
Coffee
Pasta
Greens
Pizza
Cucina Ebraica (Jewish Cooking)
Wine
Dolci (dessert)

The recipe section is subdivided as follows:
Antipasti
Primi (first course: soup, pasta, pizza)
Secondi (second course: meat and fish
Contorni (side dishes: vegetables)
Dolci (sweets)

The photography in this book is fabulous. They did a wonderful job of capturing what it is like to walk down the streets in Rome. As you turn the pages each new photo is another little peak into Roman life and food.

The recipes are very authentic. I was pleased to see that the recipe for Carbonara did not include the Americanized version which adds cream. This recipe is for the Carbonara that you would find in Rome. Of the recipes that I have prepared (approximately 50% of the book) all have turned out exactly as I expected them. A few of the recipes are time consuming. But, making homemade stuffed pasta is not something that happens in a flash.

If you are looking for a nice authentic cookbook on the cooking of Rome, written for Americans, you will love this book. My only complaint is that the book left me wanting more photographs and more recipes. Overall, this is an excellent book for those that love Italian cooking.

Williams-Sonoma Foods of the World: London: Authentic Recipes Celebrating the Foods of the World

Williams-Sonoma Foods of the World: London: Authentic Recipes Celebrating the Foods of the World

Williams-Sonoma Foods of the World London captures the excitement of this vibrant urban center. This volume explores where to find wonderful artisanal cheeses and locally brewed ales; the best markets, delicatessens, bakeries, and specialty merchants; and describes London+s most celebrated chefs and restaurants.

Williams-Sonoma Foods of the World: Barcelona: Authentic Recipes Celebrating the Foods of the World

Williams-Sonoma Foods of the World: Barcelona: Authentic Recipes Celebrating the Foods of the World

An insider’s guide to the recipes, ingredients, and traditions that define international city cuisine, the Foods of the World series is the definitive cookbook collection for anyone passionate about food and travel. Richly photographed, with over 45 authentic recipes and in-depth culinary features, each book brings readers closer to the best eating experiences each city has to offer from a culinary authority Americans trust.


Barcelona is a city known for its innovative and dynamic culinary scene. From Tomato-Rubbed Bread to Fideuà to Crema Catalana—each brings the taste of Barcelona to your table.

Key Features:

* Recreate the rich heritage of Catalonian cuisine at home with Grilled Green Onions with Romesco Sauce or Stone-Cooked Lamb Chops with Herb Oil

* Learn how the geographical location of Barcelona, between the Pyrenees mountains and the Mediterranean, has shaped the way the city eats, with favorites such as cured meats, olive oil, artisanal cheeses, wine, fresh seafood, and seasonal produce

* Uncover some of Europe’s most traditional and contemporary dining experiences among Barcelona’s marvelous diversity of restaurants

Williams-Sonoma Foods of the World: Paris: Authentic Recipes Celebrating the Foods of the World

Williams-Sonoma Foods of the World: Paris: Authentic Recipes Celebrating the Foods of the World

An insider’s guide to the recipes, ingredients, and traditions that define international city cuisine, the Foods of the World series is the definitive cookbook collection for anyone passionate about food and travel. Richly photographed, with over 45 authentic recipes and in-depth culinary features, each book brings readers closer to the best eating experiences each city has to offer from a culinary authority Americans trust.

Paris, the culinary heart of France, is renowned for its markets, bakeries, and cafés. Traditional and innovative dishes such as Boeuf en Daube, Frisée Salad with Bacon, and Strawberry Soup exemplify the city’s remarkable cuisine.

Key Features:

* Learn to make the perfect steak frites or Crème Brûlée, fit for a Parisian bistro

* Go behind the scenes to see how Brie and Champagne are made

* Read about the bistros, brasseries, restaurants, and specialty shops that make Paris one of the most renowned culinary destinations in the world

Halal Food Production

Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the marketplace. There was no resource that the food industry could refer to that provided the guidelines necessary to meet the Halal requirements of Muslim consumers in the U.S. and abroad.Halal Food Production answers this need by summarizing the fundamentals of Halal food production,
serving as a valuable reference for food scientists, food manufacturers, and other food industry professionals. This text delivers a wealth of information about Halal food laws and regulations, guidelines for food production, domestic and international food markets, and trade and import requirements for various countries. Both authors are food scientists who have practical experience in Halal food requirements and Halal certification.For persons targeting the Halal food market for the first time, this book is particularly valuable, providing understanding of how to properly select, process, and deliver foods. In light of the increasing worldwide demand for Halal food service, branded packaged food, and direct-marketed items, this volume is more than an expert academic resource, it is a beneficial tool for developing new and promising revenue streams.

Healthy Food Recipes : EatingWell in Season: A Farmers' Market Cookbook

The EatingWell Healthy in a Hurry Cookbook: 150 Delicious Recipes for Simple, Everyday Suppers in 45 Minutes or Less

This collection of fast and flavorful dinner dishes lives up to its title, sharing entrees that can be prepared in 45 minutes or less, culled from EatingWell's "Healthy in a Hurry" column.
Dishes like Chipotle Flank Steak Tacos with Pineapple Salsa, and Roasted Cod with Warm Tomato-Olive-Caper Tapenade are accompanied by sidebars giving active and total cooking times and per serving nutritional analyses. Notes indicate if a dish is "heart healthy," "low carb" or "high fiber" (almost every dish falls into at least one category). Whole foods, fresh herbs, low-fat dairy, "good" fats (olive and canola oils) and a few carefully selected frozen and canned goods are the kinds of ingredients called for, and a solid introduction tells readers how to stock the pantry, refrigerator and freezer, as well as plan menus. A chapter on sides gives ideas for preparing salads, grains and vegetables, including a piece on "how to cook 20 veggies" five simple ways each. With an index that sorts meals into "Healthy Weight," "30 Minutes or Less" and "Family Friendly" categories, and frequent full-color photographs, this book is not only easy to cook from but a pleasure to use. (Jan.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Product Description
Never again sacrifice delicious, healthy meals when time is short: Here are more than 150 recipes that can be cooked in 30 to 40 minutes or less.

Healthy in a Hurry offers the ultimate answer to the perennial weeknight question of "What's for dinner?" With hundreds of quick and flavorful main-course recipes, it promises to become an everyday cooking tool for those who want to get a healthy, delicious meal on the table both swiftly and simply.

Coming out of the highly acclaimed Vermont test kitchens of EatingWell magazine, Healthy in a Hurry serves up a broad range of easy and mouth-watering recipes such as Warm Salmon Salad with Crispy Potatoes, Garlic & Parsley Rubbed Lamb Chops with Greek Couscous Salad, and Chicken with Green Olives & Dried Plums. Full-color throughout, index.

The EatingWell for a Healthy Heart Cookbook: 175 Delicious Recipes for Joyful, Heart-Smart Eating

Phil Ades is that doctor and in his exciting book he shares what he has found from more than 25 years of leading research into cardiac rehabilitation: you can change your fate by simply eating well. What's more, he tracks the progress of patients who are living proof of his program's success.

After working with hundreds of patients, Ades has isolated the top factors that have made a difference. He provides an easy-to-follow, step by step program on how to change your eating habits, starting with tracking what you eat and being aware of the number of calories and the types of calories you are consuming.

He then shows how to eliminate the "bad fats" (saturated fats) and increase the "good" ones, using EatingWell's clever heart-healthy recipes that virtually eliminate the need for butter. This simple program demonstrates how a few easy changes can add years to your life. And more than 175 recipes from the acclaimed EatingWell Test Kitchen show you how to make this a delicious journey, with recipe ideas that will become staples you'll pass on to family and friends.

EatingWell Serves Two: 150 Healthy in a Hurry Suppers

An introduction covering the most basic of basics and dishes such as Tex-Mex Taco Salad might send serious home chefs in search of another book, but this straightforward, convenience- and health-driven volume has more gourmet gusto than readers might expect. And Romanoff, recipe developer for EatingWell magazine, provides recipes that make enough dinner for two people and can be prepared "in 45 minutes or less (under 30 minutes, in some cases)." Each recipe includes information on active time and total time to complete the dish and nutrition data; many have make-ahead instructions. Especially tempting options include Lamb, Fig & Olive Stew; a dressed-up grilled cheese (Grilled Manchego with Spinach and Spicy Plum Chutney); Pomegranate Duck; Coffee Bean & Peppercorn Steak; and quick desserts like Balsamic Vinegar-Spiked Strawberries, and Roasted Grapes. A section on sides such as Quick Cheese Grits and Avocado-Corn Salsa and suggested menus for a variety of occasions—New Year's Eve, a "hot date," pizza night—make planning a healthy meal easy, even when time is limited. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

The EatingWell Diet: The University-Tested VTrim Weight-Loss Program

Jean Harvey-Berino, Ph.D., R.D., developed the VTrim Weight-Management Program upon which The EatingWell Diet is based. Professor and Chair of the department of nutrition and food science at the University of Vermont, she is an internationally recognized expert of weight loss, obesity and nutrition. A distance runner who has completed seven marathons, Dr. Harvey-Berino lives in Hinesburg, VT. EatingWell Magazine is the national award-winning magazine recognized by health-care professionals, nutritionists and consumers as the most reliable and sensible source for current healthy-eating facts, advice and highly acclaimed recipes. The EatingWell mission is to make healthy eating a way of life. EatingWell's headquarters are in Charlotte, VT.

A science-based plan that brings together cutting-edge, university-tested weight-loss strategies with delicious, quick, and easy recipes.

"Almost everyone knows the truth: to lose the weight, we need to eat less and move more," says weight-managment pioneer Jean Harvey-Berino. "This book is about the missing link: how to do it."

Harvey-Berino believes that permanent weight loss only happens by changing everyday behaviors: replacing old, unhealthy habits with new ones. And clinical research proves her right: participants in her behaviorally based VTrim™ Weight Management Program lost an average of 21 pounds in 6 months—more than double that of an online commercial weight-loss program.

In a unique collaboration, The EatingWell Diet brings you the tools that helped "VTrimmers" succeed—including goal-setting, self-tracking, and controlling eating "triggers"—along with wisdom and recipes from the creative cooks and nutrition experts at the nation's premier magazine of food and health. More than just a sensible way to lose weight, it's a workbook for a healthy way of life. Full-color thoughout.

Food Matters: A Guide to Conscious Eating with More Than 75 Recipes

Cookbook author Bittman (How to Cook Everything) offers this no-nonsense volume loaded with compelling information about how the food we eat is doing damage to the environment, what changes to make and why. Authors have covered this topic before (Michael Pollan, for example, in The Omnivores Dilemma and In Defense of Food), but Bittman takes a practical turn by concluding with 77 recipes that make earth-friendly eating doable and appealing. His collection of reliable recipes even includes such meat dishes as Thai beef salad, which isnt meat-heavy, but rather has just the right balance of meat to greens. There are also such staples as super-simple mixed rice; chicken not pie; and modern bouillabaisse. Bittman decries consumption of over-refined carbohydrates, but doesnt leave off without some sweets, including chocolate semolina pudding and nutty oatmeal cookies—suggesting, as the whole book does, that a diet in synch with the needs of the earth doesnt result in a sense of utter deprivation. (Jan.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Only America could produce a Mark Bittman. One moment, he’s traversing Spain on public television with celebrities in tow, peddling the newest fad in high-end dining and drooling over prodigious quantities of savory food in tight closeup. The next moment he’s promoting minimalist cooking. Now he reports his own passionate belief in agricultural sustainability and slow food, and he touts a new diet that not only offers guilt-free pleasure but also makes Americans look as good as the beautiful people he hangs out with. His prescription: become aware of where food comes from; choose foods intelligently; pay attention to broad, inclusive nutritional principles; balance intake and exercise; snack judiciously; and make sure that whatever one eats, it’s as attractive to the palate as it is to the waistline. Bittman’s fame will generate lots of attention, and his commonsense advice, while not new, bears the hallmarks of contemporary nutritional wisdom. Recipes included. --Mark Knoblauch

Clean Eating

Clean Eating is a guide to discovering a lifestyle full of flavorful, nutritious, low-fat meals! It will change the way you view food, prepare meals and fuel your body, mind and soul. Issues contain great-tasting recipes, easy-to-understand menu plans, food charts and tips on cleaning up your diet.

For quite a long time I've been trying to build eating habits that include a diet made from food products that are healthy and and from sustainable sources: fruits, vegetables, whole grains, meats from responsibly raised livestock, and fresh herbs. I don't want food with hormones, antibiotics, MSG, artificial sweeteners, preservatives, additives, or anything else that is unnatural. Its difficult to eat this way, and most cookbooks and internet recipes that satisfy this requirement are pretty scattered and tough to find.

When I picked up this magazine that day, I found a great resource to help me with my goals. What had previously seemed challenging and difficult, is now easy because I have a terrific guide. The magazine also introduced me to Tosca Reno's books about clean eating, which have also become a great resource for me.

In short, I love love love this magazine, and it is exactly what I've been looking for. There are no gimmicks. Lots of recipes, shortcuts, plenty of healthy eating suggestions, and even a 4 week sample menu at the back.

Try it - you'll love it and you'll be buying subscriptions for everyone you know.

The Eat-Clean Diet Cookbook: Great-Tasting Recipes That Keep You Lean

Tosca Reno is not only a health and fitness expert, but also a fabulous cook. Who better to write a stunning cookbook that everyone will love? Get: * 150 beautiful food photographs * Delectable low-fat beef, pork, chicken and fish dinners * Protein-rich meat-free recipes * Gluten-free meals * Tips on eating clean in difficult situations * Timesaving one-dish meals for busy moms * Great recipes on the go * How to prepare an elegant clean-eating event.

The New Best Recipe: All-New Edition

A literal encyclopedia of recipes (culled from the magazine), this revision to Cook's Illustrated's popular The Best Recipe is almost double in size and includes more than 1,000 recipes. Cook's Illustrated is known for careful (some would say compulsive) testing of recipes with a focus on foolproof technique; detailed line drawings that take readers step-by-step through recipes; and opinionated guides that assert that their way is the best way. This methodology appeals particularly to a specific kind of cook, one with a primarily scientific rather than artistic or intuitive approach to cooking. Though there are a few photographs, readers who buy cookbooks for full-color photographs and personal anecdotes aren't likely to be drawn to this work. Twenty-two chapters cover appetizers to desserts. Even the simplest tasks, such as blanching vegetables or peeling an egg, are explained and illustrated in detail. More involved techniques include brining poultry and roasting a turkey. Pad Thai gets a full-page description with photographs to help home cooks learn how to properly soak the noodles. Well organized and extremely clear, the book has only one drawback: its heft may make it tough to hoist onto kitchen counters.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

The Mediterranean Prescription: Meal Plans and Recipes to Help You Stay Slim and Healthy for the Rest of Your Life

“The Mediterranean Prescription is the ideal weight loss plan–you lose weight and keep your heart healthy without even realizing it. Since you always feel like you are eating gourmet meals, you will be able to stick to it for life and keep the weight off permanently.”
–Lyssie Lakatos, RD, LD, CDN, CPT, and Tammy Lakatos Shames, RD, LD, CDN, CPT, The Nutrition Twins, authors of Fire Up Your Metabolism: 9 Proven Principles for Burning Fat and Losing Weight Forever

Kitchen Confidential: Adventures in the Culinary Underbelly

Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years. CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen. Those without the stomach for this kind of joyride should note his opening caveat: "There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing industry-wide practices. Talking about why you probably shouldn't order fish on a Monday, why those who favor well-done get the scrapings from the bottom of the barrel, and why seafood frittata is not a wise brunch selection.... But I'm simply not going to deceive anybody about the life as I've seen it." --Sumi Hahn

MasterCook 5.0: Food & Wine

If you strive to throw dinner parties in the style of Martha Stewart or even if you're just trying to better organize your weekly shopping and cooking routine, MasterCook: Food and Wine can provide you with some mouthwatering recipes and timesaving shortcuts. The software is easy to install, but requires some time with the manual at first to understand how to operate the more advanced features.


One of the best features of the software is its expansive nature. Upon installation, you can add six different recipe books, with 50 to 75 recipes apiece, into the software. You can also download additional recipe books from the MasterCook Web site and add your own concoctions into the "My Cookbook Folder" to increase your recipe database. We found the process of importing and exporting recipe files via the Web to be straightforward and worthwhile.

MasterCook also shines when working to plan meals and dietary needs. The calendar feature allows you to see weekly menus, using recipes from all of the separate cookbooks within your MasterList. If you're monitoring your caloric or sodium intake, you can click to get a nutritional analysis of each recipe to make sure it suits your dietary needs. You can also edit recipes within the software if you want to substitute or reduce an ingredient or scale recipes up or down to accommodate the number of people you'll be serving. Weekly menus can be imported into a shopping list that you can print out and bring to the grocery store, saving valuable time. There is a time requirement, though: while we were eventually able to figure out how to use the meal planning and shopping list features, we needed to spend additional time with the manual on our first try.

With software this complex, we encountered some frustrations. The software offers videos on in-depth topics, such as how to make a pie crust; however, we were unable to get the video to run. While MasterCook: Food and Wine's box promises "52 complete special occasion menus," this feature was not mentioned in the lengthy manual and we couldn't locate it within the program. (An obvious disappointment, since the presence of complete menu plans is a huge advantage for the less experienced cook.) In addition, we had a difficult time locating Food and Wine Magazine's Official Wine Guide within the program. Once we found it, we were impressed with the extensive list, but wished that the program would assist in pairing wines with particular entrees.

In spite of its few shortcomings, we found MasterCook: Food and Wine to be a valuable planning tool for the home chef. Besides its lengthy list of features, it eliminates the need for bulky cookbooks and gives you more space in the kitchen for cooking. --Cristina Vaamonde

Quickstart Low Carb Food Label Analyzer

Get all the facts about your food! Trusted by professional registered dietitians and now available to home users, the Low Carb Food Label Analyzer makes it easy for you to learn the nutritional value of the foods you buy! Have you ever wondered what some of those strange ingredients are? The Food Label Analyzer will quickly and easily decipher both the ingredients list and the "Nutrition Facts" label, so you can choose the food that's best for you. An extensive database even allows you to analyze foods without labels. Calculate the percentage of calories from fat versus protein versus carbohydrates. Personalize Recommended Daily Allowance percentages based on your body. Plus, learn about the government definitions of many food terms, including "lean" and "fat free." Did you know "fat free" does not necessarily mean that the food contains no fat? Includes information programs about common food additives, weights and measures, and more Creates shopping guides to help you control carbs, protein or fat Provides important information about exercise and nutrients Easily decode ingredient lists and misleading labels Personalize daily value percentages Create shopping guides to cut carbs Analyze foods even without labels System Requirements for Windows Windows® 98, Me, XP Pentium II or higher processor 32 MB RAM 28 MB free hard disk space Color monitor Windows-compatible sound card & speakers CD-ROM drive System Requirements for Macintosh Mac OS® 9, OS X G3 or higher processor 32 MB RAM 27 MB free hard disk space Color monitor CD-ROM drive

Cook'n Light & Healthy

Times, they are a-changin . As more and more people turn to a healthier, fitter lifestyle, they also want foods that are not only low-cal but also low-fuss. Cook n Lite & Healthy offers sound and healthy menu items for families on the go.

Health Food Recipes to lower cholesterol

Eating for Lower Cholesterol: A Balanced Approach to Heart Health with Recipes Everyone Will Love

Here is the health food recipes that can be the alternative in keeping the body healthy:

Eating for lower cholesterol has never been easier, or tastier.
High cholesterol is directly associated with heart disease. New national guidelines for healthy cholesterol levels, recently revised to be more stringent, mean millions of Americans need to bring their levels down. While doctors fill out millions of prescriptions for cholesterol-lowering drugs, diet remains a proven, supremely effective way to reduce cholesterol. Now, professional cookbook author and health-conscious chef, Catherine Jones, and one of the nation’s leading nutritionists, Elaine B. Trujillo, offer a wealth of cutting-edge information along with a collection of delicious recipes to help lower your cholesterol levels. Key features of this authoritative, information-packed book include:
• An introduction, clearly explaining cholesterol and how it relates to heart disease, what your "numbers" mean, risk factors for developing high cholesterol, high cholesterol in women and children, and other vital information
• More than 100 heart-healthy recipes, easy enough for everyday fare and guaranteed to please everyone—from breakfast to dinner, with snacks in between
• Tips for stocking a heart-healthy pantry
• More than 100 text boxes, highlighting the latest research findings, health claims, shopping, cooking, meal planning, fast food dangers, and other practical, essential information
• A Stay Balanced Scale, to help you take control of your diet without ever feeling deprived
• Nutrition information accompanying each recipe that explains heart-health benefits, including nutritional breakdowns and ADA exchanges for diabetics

HAPPYBELLIES Oatmeal Cereal, Organic, Contains DHA and Probiotics, 7-Ounce Containers

Happybellies is the ONLY baby cereal that has probiotic protection. It is also the only cereal recommended by respected pediatrician and author of The Baby Book and The Healthiest Kid in the Neighborhood Dr. Bob Sears. The Happybellies difference

* 100% natural: We support sustainable agriculture. No pesticides, no chemical fertilizers, no genetically engineered ingredients (GEIs).
* Enriched: with iron, vitamins and minerals.
* Organic goodness: All Happybaby products are always USDA-certified organic.
* Probiotic protection: Good bacteria especially formulated to help strengthen your baby's digestive system which can protect against the development of allergies.

Ingredients
Organic Whole Grains: Organic Whole Oats. Enzymes: Alpha Amylase. Vitamins and Minerals: Ascorbic Acid, Calcium Phosphate, Calcium Carbonate, Reduced Iron, Alpha Tocopheryl Acetate, Thiamine Hydrochloride, Riboflavin, Niacinamide, Pyridoxine Hydrochloride, Folic Acid, Cyanocobalamin, Zinc Oxide. Probiotics: Acidophilus, Bifidislactis, Bulgaricus, Casei, Streptococcus Thermophilus, and Rhamnosus.

Ingredients
Organic whole grains: organic whole oats
Enzymes: alpha amylase
Vitamins and minerals:ascorbic acid, calcium phosphate, calcium carbonate, reduced iron, alpha tocopheryl acetate, thiamine hydrochloride, riboflavin, niacinamide, pyridoxine hydrochloride, folic acid, cyanocobalamin, zinc oxide
Probiotics: l. acidophilus, bifidislactis, l. bulgaricus, l. casei, streptococcus thermophilus, and l. rhamnosus

Directions
1) Pour desired amount of cereal into a bowl. 2) Add liquid of choice (breast milk, formula or water all work fine). 3) Mix until it's just the right thickness for baby. 4) Feed your baby right away. Throw away any leftovers.

For Baby's First Feeding
Use 4 Tablespoons of liquid for every 1 Tablespoon of dry cereal. Gradually increase serving size as baby grows.

Quick Tip
Add a cube of your baby's favorite Happybaby fresh frozen food (like Purer Pear) for even more flavor!

Heating Guide
1) Heat liquid of choice with a bottle warmer, or microwave on medium (50%) power for 15 to 30 seconds. 2) Mix thoroughly with cereal to even out temperature. 3) Test temperature before serving.

NOTE: Breast milk should not be microwaved, as it breaks down its composition.

Good Start Supreme Infant Formula with Iron with DHA & ARA, Powder, 25.7-Ounce Cans

This formula has done wonders for our two month old daughter. I breastfeed her, but supplement with formula. We started out with Similac, but she would fight the bottle and she would get really gassy. We switched her over to Good Start and what a difference. She gobbles it down with no problems. I just wish I switched sooner so that she wouldn't have to deal with the gas every night.

Features

* Case of six 25.7-ounce cans of powdered, easy-to-digest infant formula (154.2 total ounces)
* Provides 100% complete nutrition for babies 0 to 12 months old
* Made with patented, easy-to-digest proteins that are gentle on baby's digestive system; contains ingredients naturally found in breast milk, plus DHA and ARA to support brain and eye development
* Just add to warm water; patented two-step process starts with gentle 100% whey protein, the highest quality protein used in infant formula
* Through volunteer programs and sponsorships, Nestle regularly contributes to the educational and social development of youth across the nation

Earth's Best Organic Infant Formula with Iron, 25.75-Ounce Canister

Breast milk is the first choice for your infant’s growth and development, but if and when you choose formula, you should feel good knowing there is formula from Earth’s Best, the leading organic baby food. New Earth’s Best Organic Infant Formulas with DHA & ARA, available in dairy and soy, are specially blended without the use of growth hormones, steroids, antibiotics, dangerous pesticides or chemical fertilizers. They are nutritionally complete to provide 100% of the essential nutrients doctors recommend for babies during the first 12 months of life.

Health Food: A Daily Guide to Spiritual Nourishment for the Soul

The New Whole Foods Encyclopedia: A Comprehensive Resource for Healthy Eating

If you eat natural foods, or want to learn more about them, reading The New Whole Foods Encyclopedia will be a treat. The book is an invitation to learn the lore, health properties, and use of more than a thousand familiar and unusual foods and herbs. Each entry consists of a description, a little history or legend, the health benefits, and how to buy (or find) and use it. Author Rebecca Wood clearly delights in her subject--her writing is warm, like love letters to these intriguing foods. "I don't know what I love most about asafetida--its knock-your-socks-off sulfurous aroma ... or ... its pungent but pleasant and satisfying flavor," she writes of the herb also known as devil's dung. "I also love the way the word rolls off my tongue." Not all the entries are complimentary, though--Wood tried to like banana squash, but ended up feeding it to her chickens. Dotting the food entries are sidebars of recipes, preparation suggestions, and weird information that doesn't fit anywhere else: how horses get sunburned, why young wives fed their elderly husbands celery in the 1600s, tips for not crying over onions, and how to harvest natural chewing gum, for example. You may start by looking up a particular food, but you'll linger, reading just for the pleasure of it. --Joan Price

The Future of Food

The Future of Food documents what is currently going on with the food supply in the US. Monsanto, a multinational corporation who was formerly in the pesticide business (agent orange, ddt) is now one of the biggest seed suppliers in the world. And not just any seed, it's genetically engineered for a number of purposes.

Monsanto has been suing farmers who have not bought seed from them but end up with it growing in their fields from no fault of their own. In one very well known case a farmer, Percy Schmeiser, was told by his neighbor that the neighbor's truck had a hole it's tarp and a lot of Monsanto's' 'round up ready' seed was dumped on his field. Monsanto tried to sue him (and many other farmers - google and you'll see links to many of the cases) and he spent his life savings fighting them. He just recently won his case after 10 years!

The film has wonderful and informative interviews with Andrew Kimbrell, director of the center for Food Safety, Fred Kirshenman, a well known sustainable farmer, and a number of experts and scientists who document first off how GE food was pushed on the American people with no disclosure and no testing as well as the devastating potential for destruction with messing with our food supply for profit.

There's a lot we can do. Support small farmers and farmers market's. Join a community supported agriculture program where you get a box of fresh from the field organic fruits and vegetables each week. We also need to demand labeling. Right now we don't know which foods we buy are genetically altered and which aren't. If our food is labeled we can make informed choices.

Real Food: What to Eat and Why

Nina Planck is a good, stylish writer and a dogged researcher who writes directly, forthrightly and with an edge. She isn't afraid to make the occasional wisecrack ("No doubt, for some people, cracking open an egg is one chore too many") while taking unpopular positions. Her chosen field—she is a champion of "real" (as opposed to industrialized) food—is one in which unpopular positions are easy to find. As Planck reveals, in her compellingly smart Real Food: What to Eat and Why, much of what we have learned about nutrition in the past generation or so is either misinformed or dead wrong, and almost all of the food invented in the last century, and especially since the Second World War, is worse than almost all of the food that we've been eating since we developed agriculture. This means, she says, that butter is better than margarine (so, for that matter, is lard); that whole eggs (especially those laid by hens who scratch around in the dirt) are better than egg whites, and that eggs in general are an integral part of a sound diet; that full-fat milk is preferable to skim, raw preferable to pasteurized, au naturel preferable to homogenized. She goes so far as to maintain—horror of horrors—that chopped liver mixed with real schmaltz and hard-boiled eggs is, in a very real way, a form of health food. Like those who've paved the way before her, she urges us to eat in a natural, old-fashioned way. But unlike many of them, and unlike her sometimes overbearing compatriots in the Slow Food movement, she is far from dogmatic, making her case casually, gently, persuasively. And personally, Planck's philosophy grows directly out of her life history, which included a pair of well-educated parents who decided, when the author was two, to pull up stakes in Buffalo, N.Y., and take up farming in northern Virginia. Planck, therefore, grew up among that odd combination of rural farming intellectuals who not only wanted to raise food for a living but could explain why it made sense. Planck, who is now an author and a creator and manager of farmers' markets, has a message that can be—and is—summed up in straightforward and simple fashion in her first couple of chapters. She then goes on to build her case elaborately, citing both recent and venerable studies, concluding in the end that the only sensible path for eating, the one that maintains and even improves health, the one that maintains stable weight and avoids obesity, happens to be the one that we all crave: not modern food, but traditional food, and not industrial food, but real food. (June)Mark Bittman's latest book is The Best Recipes in the World (Broadway); he is also the author of How to Cook Everything (Wiley).
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