In chapters on every course from appetizers to desserts, the author presents recipe upon recipe for flavorful and healthy dishes--all without meat, dairy, or eggs. Appetizers like Mushrooms Stuffed with Bread Crumbs, Parsley, and Garlic--given a sweet and nutty zing from the addition of a fortified wine--or Baked Black Olives with Herbes de Provence and Anise are so full flavored they certainly don't need the richness of animal products. The Poor Man's Pesto (so named because of the absence of cheese) that tops fluffy Potato Gnocchi proves that fruity green olive oil is the heart and garden-fresh basil is the soul of a good pesto. Desserts don't disappoint either. Relying on fresh fruits for flavor, they are just the sort of sweet and rich concoctions we expect from the Mediterranean. Baked Pears are stuffed with a rich blend of bread crumbs, toasted almonds, and chocolate and baked in a flavorful mixture of marsala, white wine, and pear or apple juice.

An extremely helpful Meals in Minutes section offers menu suggestions for those whose schedules allow only an hour or less for meal preparation, and the nutritional information provided for each dish is a welcome bonus for health-conscious cooks. --Robin Donovan

From Library Journal
Food writer Klein's goal was to include only vegan recipes "that really exist in Mediterranean cuisine," and because much of Mediterranean cooking is vegan by nature olive oil is used in many cuisines rather than butter, and meat has never been the centerpiece of the meal, for example she was successful. Rather than experimenting with replacements for anchovies and the like, she chose recipes that already met the requirements of a vegan diet, from a Moroccan Couscous with Seven-Vegetable Tagine to Proven?al Tomatoes Stuffed with Herbed Rice. The one ingredient that is conspicuously absent, which Klein acknowledges, is cheese, as it's difficult to think of pesto and many pasta dishes without it; she leaves the option of using cheese substitutes to her readers. For all vegetarian collections.
Copyright 2001 Reed business Information, Inc.

With thousands of photos showing step-by-step instructions, you'll learn to identify and trim any kind of meat, seafood, fruit, and vegetable, and extensive photos and descriptions of spices, pasta, and grains take the guesswork out of new and unusual recipes. Seemingly complicated techniques for recipes such as Hollandaise Sauce are described with photos and with so many tips, tricks, and troubleshooting guides you feel as though an instructor is cooking alongside you. Organized from the simplest techniques and most basic information to the more complicated, you can use this book as a reference guide, a resource for increasing your confidence in the kitchen, or as a recipe-filled cookbook. The seventh edition has been completely reworked to include more-contemporary techniques alongside classic, more-sophisticated recipes, and there's greater emphasis on food safety, nutrition, and technology in the kitchen. --Leora Y. Bloom

From Library Journal
In the seventh revised edition of the basic textbook for the Culinary Institute of America (CIA), the editors claim that they explain to the potential chef not just how to cook, but why the CIA insists on doing things the way it does. Since the CIA is often criticized for problems ranging from its devotion to classic French technique to its role in maintaining the patriarchy that dominates the profession, such justification seems in order. But there is actually little of it, either in the introductory essays or in the text that follows. There is little else to find fault with in this well-organized, comprehensive text. But while anyone aspiring to a career in food service may find it useful, it falls short of being a good learning text for the average cook. Its recipes are all written in scaled formulas, rather than in the cups and spoons measures most consumers use. In addition, those recipes mostly yield ten servings, and the task of reducing them to manageable proportions will put off most nonprofessional users. So although this is an excellent guide to the profession, it is recommended only for academic libraries supporting culinary programs and larger public libraries with comprehensive cookery collections. Tom Cooper, Richmond Heights Memorial Lib., MO
Copyright 2001 Reed business Information, Inc.

Bill Phillips, author of the #1 New York Times bestseller Body-for-LIFE, believes your answer to all of the above questions should be, "Yes!" He feels that food should be a source of pure pleasure. A source of positive, abundant energy! A "sure thing" in a world of much uncertainty.

Phillips, who's widely regarded as today's most successful fitness author, has firm beliefs which go against the grain of today's popular weight-loss methods. "Diets, all of them, are potentially dangerous, most always dumb and ultimately a dead-end street!" he insists. "Eventually, anyone and everyone who's at all concerned with their health must learn how to feed their body, not how to starve it."

Instead, Phillips encourages a safe and sound solution which includes eating balanced, nutrient-rich meals, frequently throughout the day. "This is what works in the long run," he explains.

Rich with common sense and science, Eating for Life has rhyme and reason. It is specific. There are very clear dos and don'ts which help people enjoy food and improve their overall fitness.

Bill's approach, which he calls the "Eating for Lifestyle," has already helped thousands of people break free from the dieting dilemma and discover that, contrary to pop-culture belief, food is friend, not foe. Used intelligently, it nourishes the body and mind, satisfies the appetite, calms cravings, renews health and lifts energy.

Like Bill Phillips' Body-for-LIFE, this is a tell-it-like-it-is book. There's no promise of a quick fix. No metabolic tricks or so-called miracles. Just straightforward, clear, concise, practical and appropriate principles for eating right for life.

About The Author
Bill Phillips, 38, has helped hundreds of thousands of people, from all walks of life, build leaner, stronger bodies and enjoy healthier, happier lives. His Program for renewing physical and mental strength is shared in the #1 New York Times bestselling book Body-for-LIFE. With more than four million copies sold and over four years on the bestseller list, Body-for-LIFE has become the most popular and successful book of its kind.

Phillips has received many honors for his work including the Make-A-Wish Foundation's highest award. He was also honored by Paul Newman and the late John F. Kennedy, Jr., as one of America's most generous business leaders. The United States Junior Chamber of Commerce honored Phillips in January 2000 as one of Ten Outstanding Young Americans. Bill was also chosen to help carry the Olympic torch on its relay across America for the 2002 Winter Olympics in Salt Lake City.

And now, Bill Phillips has created Eating for Life to help inspire and guide even more people to improve their health and lift their quality of life to new heights.

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Recipes for appetizers, beverages, soups, stews, main dishes, and desserts.

416 pages—about one recipe per page—make this the largest book of its kind.

Bonus chapters offer 5-ingredient recipes and one-dish meals.

Plenty of timesaving tips and advice for smoother meal prep.

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