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Books: CookBooks: Jams and Jellies
The Calorie King's 2006 Calorie, Fat and Carbohydrate Counterby Allan Borushek Available from Amazon $7.99 On 7-22-2006 
See Item's Page Book Description The CalorieKing Calorie, Fat & Carbohydrate Counter is a National Top 100 Best Seller and the most recommended book of its type by health professionals. Whether you are dieting or just want to eat healthier, this useful book is a must have! All of your eating choices count. Learn how to make better ones with this invaluable resource. It’s a fact: most of us drastically underestimate how much food we eat. One of the main reasons is that we really don’t know what’s in the food we eat day-in and day-out. Now you can end the guesswork. You will find the calorie, fat and carbohydrate counts for your favorite foods in this convenient, pocket-sized, and colorful book. · Meticulously researched and most up-to-date book of food counts · Unique food data available nowhere else. · 11,000 food listings · Calories, fat and carbohydrates are color coded for quick and easy reference · 200 fast food chains and restaurants · International foods · Carnival foods and Fair Foods · Recommended by health professionals · Resource for numerous government studies on obesity · Resource for diabetes and other health educators · Consumers and health professionals rate it #1.
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What to Eatby Marion Nestle List Price: $30.00 Available from Amazon $18.90 On 7-22-2006
See Item's Page From Publishers Weekly According to nutritionist Nestle (Food Politics), the increasing confusion among the general public about what to eat comes from two sources: experts who fail to create a holistic view by isolating food components and health issues, and a food industry that markets items on the basis of profits alone. She suggests that, often, research findings are deliberately obscure to placate special interests. Nestle says that simple, common-sense guidelines available decades ago still hold true: consume fewer calories, exercise more, eat more fruits and vegetables and, for today's consumers, less junk food. The key to eating well, Nestle advises, is to learn to navigate through the aisles (and thousands of items) in large supermarkets. To that end, she gives readers a virtual tour, highlighting the main concerns of each food group, including baby, health and prepared foods, and supplements. Nestle's prose is informative and entertaining; she takes on the role of detective, searching for clues to the puzzle of healthy and satisfying nutrition. Her intelligent and reassuring approach will likely make readers venture more confidently through the jungle of today's super-sized stores. (May) Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved. From Booklist Nutritionist Nestle's newest volume aims to help the American consumer determine what best to eat to improve or to maintain good health. Pursuing what she hopes is a unique and beneficial approach, she surveys a supermarket on a food-by-food basis, noting for each category what nutritional benefits are claimed and what really are the advantages and dangers in consuming any grocery offering. She documents how food industry concerns have perverted nutritional and origin labeling, dismayed that economics has once more trumped open information. She assesses the roles of trans-fats in processed food, methylmercury in fish, calcium in dairy products, salmonella in fresh eggs, sugar in cereals, and genetic modification. Nestle is particularly concerned that consumers understand all the implications, good and bad, of the perennially contentious "organic" label. Although the honest, prudent scientist in Nestle precludes her providing glib prescriptions or half-true advice on eating, she does present very helpful shopping guidelines for consumers determined to be vigilant about their food. Mark Knoblauch Copyright © American Library Association. All rights reserved |
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Bird by Bird: Some Instructions on Writing and Life by Anne Lamott List Price: $13.95 Available from Amazon $10.74 On 7-22-2006
See Item's Page Product Review Think you've got a book inside of you? Anne Lamott isn't afraid to help you let it out. She'll help you find your passion and your voice, beginning from the first really crummy draft to the peculiar letdown of publication. Readers will be reminded of the energizing books of writer Natalie Goldberg and will be seduced by Lamott's witty take on the reality of a writer's life, which has little to do with literary parties and a lot to do with jealousy, writer's block and going for broke with each paragraph. Marvelously wise and best of all, great reading. From Publishers Weekly Lamott's ( Operating Instructions ) miscellany of guidance and reflection should appeal to writers struggling with demons large and slight. Among the pearls she offers is to start small, as their father once advised her 10-year-old brother, who was agonizing over a book report on birds: "Just take it bird by bird." Lamott's suggestion on the craft of fiction is down-to-earth: worry about the characters, not the plot. But she's even better on psychological questions. She has learned that writing is more rewarding than publication, but that even writing's rewards may not lead to contentment. As a former "Leona Helmsley of jealousy," she's come to will herself past pettiness and to fight writer's block by living "as if I am dying." She counsels writers to form support groups and wisely observes that, even if your audience is small, "to have written your version is an honorable thing." Copyright 1994 Reed business Information, Inc. --This text refers to an out of print or unavailable edition of this title. |
The Reality Diet: Lose the Pounds for Good with a Cardiologist's Simple, Healthy, Proven Planby Steven A. Schnur List Price: $24.95 Available from Amazon $15.72 On 7-22-2006 
See Item's Page Dean Edell, M.D., author of Eat, Drink and Be Merry and host of the nationally syndicated The Dr. Dean Edell Show a diet book that will stand the test of time. This is one diet book I can highly recommend. Book Description Developed by Dr. Steven A. Schnur, founder of the largest cardiology practice in south Florida, this breakthrough program is the only diet that keeps the fat off forever. Not a low-carb, low-fat, or high protein diet plan, The Reality Diet is rich with delicious foods from all food groups and high in one key fat-fighting ingredient-fiber. Fiber not only stops hunger, but it also significantly lowers the risk of heart disease, colon cancer, and a host of other conditions. By following The Reality Diet you will: - learn and apply the 2:90 Rule-the key to choosing nutritious carbs with the right fiber content - enjoy mouthwatering meals using more than 200 quick, easy recipes designed by a top recipe developer and a registered dietician - eat all the foods you love and have been told to avoid-pasta, rice, waffles, potatoes, bananas, watermelon, corn-on-the-cob - lose 2 pounds a week and 30 pounds in 3 months - learn proven strategies for maintaining your weight loss-for life Flexible and forgiving, this program is for real people living in the real world. With eight weeks of Action plan menus for men and women, tips for eating in restaurants, as well as an effective exercise program, The Reality Diet is both a comprehensive weight-loss plan and a blueprint for lifelong health. |
Mes Confitures: The Jams and Jellies of Christine Ferberby Christine Ferber and Virginia R. Phillips List Price: $29.95 Available from Amazon $18.87 On 7-22-2006
See Item's Page From Library Journal Ferber is a fourth-generation French patissiere whose specialty is her unusual, delicious jams and jellies, which have gained an international following among chefs (Alain Ducasse, who wrote the foreword, serves them at his renowned restaurants) and other gourmands. This book, a best seller in France, presents dozens of recipes, organized by season, for preserves from Black Cherry with Pinot Noir to Greengage and Mirabelle Plum with Mint; a number of them include chocolate, not a standard addition. Few of the recipes include headnotes, although translator's notes identify the more exotic ingredients; instructions are on the brief side. However, any jam maker will find Ferber's book fascinating. Recommended for all canning and preserving collections. Copyright 2002 Cahners business Information, Inc. |
Berries To Jelly (Welcome Books)by Inez Snyder Available from Amazon $4.95 On 7-22-2006 
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Jam and Jelly by Holly and Nellie (Individual Titles)by Gloria Whelan and Gijsbert Van Frankenhuyzen List Price: $17.95 Available from Amazon $12.56 On 7-22-2006 
See Item's Page From Publishers Weekly The rewards of hard work and a worthy goal is the theme of Whelan's (Homeless Bird) appealingly sweet story set in northern Michigan, "where the winter wind lays hold of you and the snow falls until everything is like a sheet of white paper." Though it is still summer as the tale opens, Mama knows that Holly will need a warm coat and boots when she starts school in the fall. Papa replies that Holly will have to stay home when the weather gets bad ("You can't expect money from carrots that grow in sand or cabbages that have to push away rocks on their way up"). But Mama is determined: "When I was Holly's age I missed school half the winter. Ever since, my learning's got big holes in it." Although van Frankenhuyzen's (Mercedes and the Chocolate Pilot) close-up portraits can be stilted, he excels at lush, luminous paintings of mother and daughter picking five varieties of berries as each comes into season. A summertime spread of a blue heron and mother duck followed by a quintet of ducklings, a trout barely visible under the river's surface, provides convincing evidence of why the family would be willing to weather the harsh winters. The yield from the berry pickers (with some promotional help from Papa) clinches a mother-daughter triumph, as the closing image of the smiling, cherubic child standing in the swirling snow, snug in a fur-lined, hooded red coat, attests. Ages 4-8. Copyright 2002 Reed business Information, Inc. From School Library Journal Kindergarten-Grade 2-A sweet story with undertones of strength. Nellie is determined to buy her daughter a good winter coat and boots in order to get to school throughout the northern Michigan winter. She is adamant about coming up with the money because she often had to stay home as a child and feels that her "learning's got big holes in it" as a result. Nellie is nevertheless a wonderful teacher, showing Holly not only the importance of an education, but also teaching her about the various woodland animals and birds they encounter as they gather berries for jams to sell. Holly's father shows his love and support by building a roadside stand to display their wares. The full-page oil paintings emphasize how rich this family really is-in love and in their life at the edge of the forest. Van Frankenhuyzen's paintings are luminous and play up the passing seasons. When Holly finally gets her winter clothing, her face is priceless, proud and glowing. Most importantly, she has learned the joy of achieving a goal. The lining pages offer recipes for all of the jams so readers may become inspired to do some berry picking of their own. Susan Marie Pitard, formerly at Weezie Library for Children, Nantucket Atheneum, MA Copyright 2003 Reed business Information, Inc. |
The New Preserves: Pickles, Jams, and Jelliesby Anne V. Nelson List Price: $14.95 Available from Amazon $9.72 On 7-22-2006
See Item's Page Book Description As fresh foods and farmers' markets gain influence, edging out the overprocessed and supersized from our diets, everything old--and bursting with flavor--is new again, and Americans are turning to time-honored skills like pickling and preserving to wake up their palates. Here, in a current guide that calls upon the newest safety and health information while also updating recipes for modern tastes, Anne V. Nelson walks readers through every step of the process.
Nelson explains why preserving foods at their freshest yields such great-tasting results, and how the salt and vinegar that keep foods fresh also add distinctive flavors. She discusses techniques, equipment--much of which readers will already have in their kitchens--and makes a convincing case for adding these techniques and recipes to a varied, modern diet. Nelson gives hints on choosing produce, recycling jars, making crisper pickles, saving soft jelly, and more. She starts with preserving-influenced recipes that can be made in an afternoon and eaten that evening--refrigerator pickles, marinated vegetables, homemade horseradish--and works up to blood-orange marmalade, bread-and-butter pickles, and pickled watermelon rind. A global survey, the book includes sweet Cantonese pickles, Moroccan preserved lemons, European sauerkraut, and Central American hot pickled peppers. Nelson also explores herb-infused vinegars, fruit-infused vodka, and jellied wine, plus fruit preserves, jellies, jams, and butters. Modern cooks don't need to know how to pickle or make jams and jellies. So the recipes here are designed for those who want to learn preserving techniques, those who enjoy the play of bright acids and bold spices in combination with the freshest ingredients. THE NEW PRESERVES is a definitive guide, taking an up-to-date, twenty-first-century approach to an ancient art of the kitchen. About The Author Anne V. Nelson has reported on fashion, food, and knitting (of all things) for The New York Times, San Francisco magazine, and Wallpaper. A native Iowan, she currently lives in Boston, Massachusetts and is an editor at the Boston Globe Magazine. |
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