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Hungarian Cooking
Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock
by Isa Chandra Moskowitz
List Price: $16.95
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$11.02
On 7-22-2006
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From Publishers Weekly
To appreciate this quirky vegan cookbook, readers must welcome the author's offhand, rambling style. A chatty Brooklynite who hosts her own public access cooking show, she scatters stories about her mother, her friends and her politics among recipes for goodies like Fresh Corn Fritters and Curried Split Pea Soup. In one anecdote, she writes that her mother liked the scones from "one of those overpriced French cafes in Union Square," prompting the author to create Glazed Orange scones in her mother's honor, and the sweet, rich result rivals the average "overpriced café" model. BBQ Pomegranate Tofu is actually baked, not barbecued, but still the tofu is rich and smoky, terrific over rice or packed into heroes. Even better, the vegan iterations of Spanakopita and Seitan-Portobello Stroganoff so closely approximate the traditional versions that even the pickiest eaters would happily trade one for the other. And although there's no chicken broth in Matzoh Ball Soup, the vegetable stock is hearty enough to cure the fiercest cold. Best of all, and rare in a vegan cookbook, the author provides several appealing dairy-free desserts that are tasty enough to fool most omnivores, yet unique enough to thrill any vegan who just can't face another tofu ice cream bar. Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved.
Joan Jett
"This fun and creative book is delicious for people like me, who don't eat pets!"
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Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
by Yamuna Devi and David Baird
List Price: $39.95
Available from Amazon
$25.17
On 7-22-2006
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From Publishers Weekly
This impressive volume introduces light, nutritious food that lends itself to attractive presentation. Piquant pairings include banana-and-pomegranate salad, minted cucumbers and strawberries, and lemon stuffed with almond-chickpea pate. Such elegant dishes might easily grace the most sophisticated table without a whisper of the pedestrian connotations sometimes associated with vegetarian cooking. A prodigious, 800-page labor of love illustrated with lovely, delicate line drawings, the meticulous, encyclopedic cookbook faithfully reflects the philosophy that cooking is "a spiritual experience . . . a means of expressing love and devotion to the Supreme Lord, Krishna." The most esoteric ingredients are defined and demystified. And mail-order sources will help readers locate the requisite bitter melon, tamarind concentrate and white poppy seeds. The author is a cooking instructor in the U.S. and England. Copyright 1987 Reed business Information, Inc.
Book Description
Finally back in print--the definitive volume on Indian vegetarian cooking. Created by a noted author and lecturer, Lord Krishna's Cuisine features more than 500 recipes, filled with fresh produce and herbs, delicate spices, hot curries, and homemade dairy products. All recipes are based on readily available ingredients and have been scrupulously adapted for American kitchens. The recipes are enlivened by the author's anecdotes and personal reminiscences of her years in India, including stories of gathering recipes from royal families and temple cooks, which had been jealously guarded for centuries. Hailed by Gourmet as "definitive," and as "a marvelous source for vegetarians" by Bon Appetit, Devi has created the landmark work on the world's most sophisticated vegetarian cuisine. Repackaged and evocatively illustrated, Lord Krishna's Cuisine unlocks the mysteries of the most healthful and delicious recipes of the world. * Winner of the International Association of Culinary Professionals Cookbook of the Year Award "Big and beautiful."--Julia Child "The Taj Mahal of cookbooks." --Chicago Tribune "Monumental." --Vogue "The food on Yamuna's table looks great! It's full of life, full of flavor, vibrant and healthy besides." --Deborah Madison, author of Vegetarian Cooking for Everyone
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A Woman in Berlin: Eight Weeks in the Conquered City--A Diary
by Anonymous and Philip Boehm
List Price: $23.00
Available from Amazon
$14.95
On 7-22-2006
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From Publishers Weekly
Starred Review. Anonymous, then a 34-year-old journalist, started this eight-week diary in April 1945, when the Russians were invading Berlin and the city's mostly female population was heading to its cellars to wait out the bombing. Anyone who was able looted abandoned buildings for food of any kind. Soon the Russians were everywhere; liquored-up Russian soldiers raped women indiscriminately. After being raped herself, Anonymous decided to "find a single wolf to keep away the pack." Thanks to a small series of Russian officers, she was better fed and better protected at night. Her story illustrates the horror war brings to the lives of women when the battles are waged near a home front (rather than a traditional battlefield). In retrospect, she advises women victimized by mass rape to talk to each other about it. Once the war was officially over, the real starvation began; by the time the author's soldier boyfriend returned to Berlin, she was too hungry and hurt to deal with him. When the radio reported concentration camp horrors, she was pained but unable to quite take it in. The author, who died in 2001, has a fierce, uncompromising voice, and her book should become a classic of war literature. First published in 1954, it was probably too dark for postwar readers, German or Allied. Now, after witnessing Bosnia and Darfur, maybe we are finally ready. New translation includes previously untranslated portions. (Aug. 4) Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved.
From The Washington Post's Book World/washingtonpost.com
Berlin, spring 1945: "I am essentially living off my body, trading it for something to eat." An anonymous woman is writing into her diary, questioning whether she should call herself a whore. With that same stunning frankness, she describes the plundering of her neighborhood when Berlin was conquered and Soviet soldiers moved through the city, raping women of all ages, attacking them alone or gang-raping them in stairwells, cellars, on the streets. A Woman in Berlin is an amazing and essential book. Originally written in shorthand, longhand and the author's own code, it is so deeply personal that it becomes universal, evoking not only the rapes of countless German women in 1945 but also the rape of every anonymous woman throughout war history -- the notion of women as booty. The book's focus is not on the Nazi rampage across Europe but on its aftermath, when 1.5 million Red Army soldiers crossed the Oder River and moved westward. More than 100,000 women in Berlin were raped, but many of them would never speak of it. "Each one of us will have to act as if she in particular was spared," Anonymous writes. "Otherwise no man is going to want to touch us anymore." Anonymous was an editor and journalist. Her voice is unlike most other voices from that period: She probes, refuses to look away. Nearly half a century ago, when her diary was first published in German, it challenged the postwar silence and all it concealed: guilt, lies, defensiveness, denial. . . . What courage it must have taken her to agree to publication! She was initially reluctant and insisted on anonymity -- a wise decision that protected her from the stigma of rape and, somewhat, from the outrage of her readers. How dare she dishonor German women? How dare she remind German men that they hadn't protected their wives or mothers or daughters from rape? How dare she survive by forming a relationship with one rapist, who was willing to protect her from other attackers and provide her with food? "I hear that other women have done the same thing I have," she writes, "that they're now spoken for and therefore taboo . . . [reserved] for officers only, who don't take kindly to low-ranking poachers trespassing on their private preserve." The first day of the occupation, Anonymous was raped by two Russians. Later that day, when four more Russians broke into her apartment, she tried to escape. But one of them, Petka, caught her. Terrified, she told him she would be with him if he protected her from the others. This urge to survive -- physically and emotionally -- is at the core of her writing. It informs her perspective with dignity and grit, a bizarre sense of humor and the capacity to find odd moments of joy in her surroundings -- in the scent of lilacs, in a tree stump "foaming over with green." She knows the "blank, shiny eyes" of hunger, knows what it's like to eat nettles and knows how "all thinking and feeling, all wishes and hopes begin with food." When she replaces Petka with a new protector, she questions herself: "Am I doing it for bacon, butter, sugar, candles, canned meat? To some extent I'm sure I am. . . . out of all the male beasts I've seen these past days he's the most bearable. . . . Moreover I can control him." Since Anonymous spoke Russian, she translated for Russians and the people in her building. War news came to her from the occupiers: By April 30, she heard that Hitler and Goebbels were dead. Many Germans who supported Hitler now claimed to resent him. The phrase "For all of this we thank the Führer" was no longer used to praise Hitler but to denounce him. Even when Anonymous was afraid or in pain, she did not consider herself a victim but understood the Russians' violence as the consequence of German cruelties in the Soviet Union. One Russian told her about German soldiers who brutally killed children in his village. Others asked her to be a matchmaker and promised her food. Her diary focuses on the moment -- as if she were having a conversation with herself -- and gives scant information about her past politics. But her voice suggests a woman who disagreed and adapted, who used her considerable survival skills to observe and think and record. This voice is irreverent and insightful, focused and without self-pity and hypocrisy. Capturing that prose in another language would be a challenge for any translator. In the 2003 German edition, published after the author's death, this voice comes at us in fragments, breaking many rules of grammar. It's a fascinating voice, hip and educated and weightless, flitting between slang and high German. In the English translation, Philip Boehm captures the details of the diary accurately, but unfortunately he alters the diarist's character by giving her an even voice that conforms to grammatical rules. Anonymous writes about other women on her block who adapt and survive. But many don't. There are suicides and horrendous injuries. Her neighbor, Elvira, is attacked by "at least twenty, but she doesn't know exactly. . . . Her swollen mouth is sticking out of her pale face like a blue plum . . . her breasts, all bruised and bitten." How can any woman survive mass rape? How can any woman live with the impact of mass rape? According to A Woman in Berlin, the impact is very different from rape during peacetime. "We're dealing with a collective experience, something foreseen and feared many times in advance . . . something we are overcoming collectively as well," she writes. "All the women help each other by speaking about it, airing their pain, and allowing others to air theirs and spit out what they've suffered." Reviewed by Ursula Hegi Copyright 2005, The Washington Post. All Rights Reserved.
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Cooking Without a Grain of Salt
by Elma W. Bagg, Susan Bagg Todd, and Robert Ely Bagg
Available from Amazon
$6.99
On 7-22-2006
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Book Description
Putting down the saltshaker is just the first step.
Experts agree that a low-sodium diet can decrease the risk of heart disease, migraines, diabetes, and osteoporosis.
But to significantly reduce the salt in your diet, you must learn how to spot the hidden sodium in frozen foods, canned goods, and popular recipes.
Fully revised and updated using the latest medical research, Cooking Without a Grain of Salt is a nutrition guide and cookbook all in one. It's filled with useful tips on how to limit sodium without sacrificing flavor--as well as savory recipes that will help you put your healthy, low-salt lifestyle into action.
From Stuffed Mushrooms and Double Corn Biscuits to Pork Medallions in Pesto, Grilled Tuna with Salsa, and Pasta Primavera, Cooking Without a Grain of Salt lets you enjoy all the dishes you love while forming healthy eating habits for years to come..
Inside Flap Copy
Putting down the saltshaker is just the first step.
Experts agree that a low-sodium diet can decrease the risk of heart disease, migraines, diabetes, and osteoporosis.
But to significantly reduce the salt in your diet, you must learn how to spot the hidden sodium in frozen foods, canned goods, and popular recipes.
Fully revised and updated using the latest medical research, Cooking Without a Grain of Salt is a nutrition guide and cookbook all in one. It's filled with useful tips on how to limit sodium without sacrificing flavor--as well as savory recipes that will help you put your healthy, low-salt lifestyle into action.
From Stuffed Mushrooms and Double Corn Biscuits to Pork Medallions in Pesto, Grilled Tuna with Salsa, and Pasta Primavera, Cooking Without a Grain of Salt lets you enjoy all the dishes you love while forming healthy eating habits for years to come..
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Dr. Shapiro's Picture Perfect Weight Loss Cookbook: More Than 150 Delicious Recipes for Permanent Weight Loss
by Howard M. Shapiro
List Price: $29.95
Available from Amazon
$18.87
On 7-22-2006
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From Publishers Weekly
Well known for his highly successful eating plan, Shapiro has produced a cookbook to compliment the strategy. Reiterating the adage "If you do what you did, you get what you got," he argues that people need to make changes they can live with. He offers his modified food pyramid as well as recipes and large, bold photos to illustrate his healthy alternatives to everyday fare. These photos can be particularly revealing when demonstrating, for example, how much healthier and satisfying a large portion of his Roasted Vegetable Quiche than is a third of a buttered bagel. Many recipes have a "Quick" sign that make them ideal for a hectic lifestyle, such as the Pan-Grilled Chicken with Grapes and Thyme. Recipes are provided for every occasion and food type; he insists no food is off-limits but that low-calorie choices can always be made, such as the spicy Pumpkin, Corn, and Lime Soup, as well as the Roasted Pepper and Basil Dip. While Shapiro does intersperse somewhat distracting interviews with famous personalities, his otherwise straightforward cookbook makes an ideal companion to his highly popular eating plan. Copyright 2002 Reed business Information, Inc.
From Booklist
Some people pursue a vegetarian or near-vegetarian diet for the purpose of losing excess weight. Although Howard Shapiro emphasizes the health benefits of a meat-free, low-fat diet, his book's title, Dr. Shapiro's Picture Perfect Weight Loss Cookbook, appeals to weight loss' aesthetic benefits as at least as important. Shapiro's dietary principles derive from a variation of that familiar "pyramid" of food consumption that calls for lots of fresh fruits and vegetables and few fats and sweets. He advises that breakfast include potato, a vegetable both satisfying and naturally low in fat, and offers a recipe for a breakfast vegetable tart with a crisp potato crust. Shapiro does permit carefully controlled consumption of meats, and these meat recipes are intensified with plenty of spices and herbs. Many of the volume's recipes were contributed by New York City firemen and by noted restaurant chefs. Mark Knoblauch Copyright © American Library Association. All rights reserved
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Eating Well After Weight Loss Surgery: Over 140 Delicious Low-Fat, High-Protein Recipes to Enjoy in the Weeks, Months and Years after...
by Patt Levine, Michele Bontmpo-Saray, William B. Inabnet, and Meredith Urban-Skuros
List Price: $16.95
Available from Amazon
$11.02
On 7-22-2006
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Book Description
A Whole New and Completely Delicious Way to Eat after Weight Loss Surgery After her weight loss surgery in 2003, Patt Levine knew she would have to stick to a very restrictive diet, but there had to be something better than the "totally tasteless mush" her post-op food guidelines recommended. Levine put her cooking skills to work and now, in Eating Well after Weight Loss Surgery, she and collaborator Michele Bontempo-Saray offer over 140 original, low-fat, high-protein recipes that taste just as delicious pureed and chopped as they do served whole, so you can enjoy flavorful, satisfying meals through every stage of your post-op eating program and cook for your family and friendsall at the same time. These mouth-watering dishes, which cover everything from breakfast to dessert, include: Crustless Spinach and Cheese Quiche * BBQ-Baked Chicken * Asian Turkey Dumplings * Cider-Glazed Pork Chops * London Broil with Horseradish Cream Moussaka * Salmon with Creamy Lime-Dill Sauce * Scallops Provencale * Orange-Ginger Tofu * Vegetable Frittata * Southwestern Tomato Soup * No-Noodle Zucchini Lasagna * Basic Cheesecake * Apricot and Strawberry Smoothie Complete with advice from a certified nutritionist, helpful tips for stocking your pantry and refrigerator, and nutritional analyses for each recipe, Eating Well after Weight Loss Surgery is guaranteed to make eating a true pleasure and help you maintain your weight loss for years to come.
Publisher Description
Features special guidelines to help you prepare each dish for every stage of the Lap-Band, gastric bypass, and Biliopancreatic Diversion/DS (BPD/DS) post-op eating programs, as well as for family and friends who have not had weight loss surgery.
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Healthy Calendar Diabetic Cooking
by Lara Rondinelli and Jennifer Bucko
List Price: $19.95
Available from Amazon
$12.97
On 7-22-2006
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From Publishers Weekly
Dietician Rondinelli and chef Bucko make cooking five healthy dinners a weekfor an entire yearlook like a no-brainer in this simple cookbook. They divide their book by month, and within each month, they give four weeks worth of main courses (presumably for dinner, though they could certainly make nice lunches). A grocery list begins each week, followed by the recipes, which generally fall under the "continental" umbrella, with Mediterranean, Latin, Asian and other influences. Although no dish requires more than four steps, and prep times range from 5 to 20 minutes per recipe, there are plenty of intriguing dinner options, such as Three-Pepper Pasta Salad with Goat Cheese, or Chicken with Portabello Tofu Sauce. Rondinelli and Bucko also feature one dessert for each month, which are the books weakest link, as they often take the easy way out: Cherry Tarts, for example, require canned "light" cherry pie topping. Sidebars give further information on ingredients and advice for alternate preparation methods, and every recipe includes the dishs nutritional information. Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved.
Book Description
A unique new concept in cookbooks for people with diabetes A unique cookbook concept featuring month-by-month, week-by-week, and day-by-day meal plans and recipes with dietitian and chef's tips that make it much easier for people to eat healthfully. The menus come with weekly grocery lists so you can purchase only what you need, saving time and money. As a bonus, each month features reminders of special ADA events and other health-related activities of interest. Recipes include: Turkey and wild rice soup--prepared in just 15 minutes! Chicken breasts with raspberry balsamic glaze--prepared in 10 minutes! Banana chocolate-chip bread--just three grams of fat!
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Healthy Cooking for Two (or Just You): Low-Fat Recipes with Half the Fuss and Double the Taste
by Frances Price
List Price: $17.95
Available from Amazon
$11.67
On 7-22-2006
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Product Review
"At lasta cookbook for us! Plenty of reliable, effortless main dishes."--Catherine Houck, Dieter's Notebook columnist, Cosmopolitan magazine
"An especially good book for beginning cooks, empty-nesters and health-oriented small families. This is the book to buy."--Colleen Pierre, R.D., Nutrition columnist, Baltimore Sun
"Frances Price's down-to-earth style makes her one of the best recipe developers I know. I would prepare any recipe the first time for company and be confident it would be a success."--Ginger Johnston, FOODday Editor, The Oregonian
Book Description
* More than 200 creative, low-fat recipes for today's smaller households * Unique two-column recipe format for hassle-free preparation * Tips on shopping for one or two, and streamlining your kitchen * Full nutrient analysis with every recipe * Special chapter of delicious, no-fuss menus * Plenty of 30-minute recipes-- plus meatless meals, divine desserts, tip-packed boxes and more
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Additional Pages: 1 2 3
© Adapt, Inc. 1998-2006
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