This cookery book aims to provide guidance on every aspect of vegetarian living. As well as including over 200 recipes and festive menus from six guest cooks, it also considers the special dietary requirements of children, pregnant women, athletes, the elderly and vegans. Colin Spencer offers menus for meals as diverse as family breakfasts and candlelit suppers. Designed to give encouragement both to the "converted" and those considering vegetarianism, "The New Vegetarian" attempts to show that gourmet food and vegetarianism can be one and the same thing. The author is food writer of "The Weekend Guardian" and has previously published "Cordon Vert". The New Vegetarian: The Ultimate Guide to Gourmet Cooking and Healthy Living Link_
SAMPLE CUSTOMER REVIEW ON GROCERY AND GOURMET
BOOK'S – 1) the new vegitarian - simple to follow directions, recipe food is delicious. the book itself is visually exciting, even picturing all the grains you can think of. a pleasure to use. Bypenelopeon March 5, 2005
If you’ve ever shown even the slightest interest in cooking, you’ve probably accumulated quite a wealth of cookbooks over the years—some that you probably haven’t even opened more than once or twice. This cookbook, however, is too useful to ever begin gathering dust in your home.
With over 50 stunning photographs, just flipping through the pages is akin to touring a gallery of food-based art. See It, Cook It’s mouth-watering entries range from pumpkin soup, to quiche, to classic crème brulée. The book is divided into starters, main courses, and desserts. Each recipe includes a gorgeous double-page spread with photographs of the raw ingredients required, a shot of the completed dish, and charming hand-written cooking instructions. Some fan favorites are:
• Indian pineapple curry • Spaghetti pizza • Ratatouille-paella • Raspberry cupcakes • And mushroom risotto!
The recipes are simple yet creative—perfect for impressing guests, or having an effortlessly delicious dinner with your family. Gorgeous images, delectable food, and delicious fun!
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New YorkTimes bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home. See It, Cook It: Easy-to-Do, Fool-Proof Recipes for the Would-Be Gourmet Author - Oliver Brachat trained as a chef in Black Forest, Germany. After working for a handful of top German restaurants he discovered his love for photography while vacationing in the US. He joined Christian Teubner’s studio for food photography and trained as a food stylist. His work has been published in countless cookbooks, culinary magazines, and food websites, sometimes under the pseudonym Marc O. Finley. Link
The third volume in the AOCS Monograph Series on Oilseeds presents a unique blend of information focusing on edible oils. These oils contain either unique flavor components that have lead to their being considered “gourmet oils,” or contain unique health-promoting chemical components. Each chapter covers processing, edible and non-edible applications, lipids, and the health benefits related to each type of oil. Gourmet and Health-Promoting Specialty Oils Author - Robert A. Moreau was born in Massachusetts. He obtained his BA at Boston University and his Ph.D. at the University of South Carolina (Ph.D.), where he was mentored by Dr. Anthony Huang. After a two year postdoc with Dr. Paul Stumpf at UC Davis, he joined the staff at the Eastern Regional Research Center (USDA, ARS) in Wyndmoor, PA, USA where he has been a happy lipid researcher for the last 28 years. Bob's research interests have focused on method development for lipid analysis and their use to solve problems in agriculture and food science, including functional lipids such as phytosterols, tocotrienols, and carotenoids.
Afaf Kamal-Eldin is a professor of food science at the United Arab Emirates University in Al-Ain, UAE. Her major specialty is on the chemistry, biochemistry and nutrition related to bioactive compounds and to food chemistry in general. She is a member of the editorial boards of a number of journals and has edited/co-edited four books published by the American Oil Chemists’ Society press. She has published 150 original publications and 30 reviews and book chapters in addition to a large number of conference abstracts. Afaf is conducting research and teaching in the area of food for health and has supervised a large number of M.Sc. and Ph.D. theses. Link_
Garlic, cinnamon, cardamom, sage, basil—you’ll be amazed by what your baby will eat! Here are 125 healthy, delicious, kitchen-tested, and pediatric dietician-approved baby food recipes that will nurture your child’s adventurous palate and guarantee smiles from everyone at the dinner table.
Growing Up Gourmetis a total guide to your baby and toddler’s diet. Jennifer Carlson built her business, Baby Gourmet, into one of the top-selling organic baby food brands in North America—and she’ll show you how to make nutritious, delicious, home-cooked meals that will complement your child’s development schedule and make everyone else in the family happy too. Her mouth-watering recipes reduce picky eating and introduce your baby to the wide world of textures and tastes, from veggies such as kale and fennel, to grains such as amaranth and spelt, to herbs and spices such as turmeric and ginger that will help you avoid added sugar, salt, colorings, and preservatives.
As a busy mother of two, Jen understands that it’s easy to feel overwhelmed by feeding struggles and the sheer mass of parenting information, not to mention the challenges of finding time to make wholesome, flavorful meals from scratch. In this essential guide, she clearly lays out everything you need to know about feeding your baby: when to wean; how to get the right nutrients at every stage; how to deal with finicky eating habits; which foods will treat gassiness, colic, constipation, low iron, or poor sleep; and how to adapt your special dietary considerations for your child. As daunting as it may seem, there are shortcuts and techniques to make it all manageable, whether you’re cooking for a single little one or a family of five and counting. Growing Up Gourmet: 125 Healthy Meals for Everybody and Every Baby
Author -
Jennifer Carlson is the visionary behind Baby Gourmet, one of the top-selling organic baby food brands in North America, which specializes in nutritious and delicious food for infants and toddlers. She is an inspiring and motivating speaker for women, entrepreneurs, and busy moms, and a mother herself, with two well-fed children.
SAMPLE CUSTOMER REVIEW ON GROCERY AND GOURMET
BOOK'S – 1) MORE COMPLETE THAN YOU CAN IMAGINE!!!!! - If I could give this book 10,000 stars I would. This book is absolutely incredible! Some points: - This book is HUGE!! 750 pages full of information (I was surprised I didn't have to pay much more for it -- for the amount of info this books contains, I would have easily expected to pay at least twice what it costs!) - Amazingly well-written! - Takes no sides, gives you the facts in a clear, concise way - Complete with theories of Chinese Medicine and descriptions of disease patterns and how to cure them - Very up-to-date -- this book is not just about old remedies -- it discusses all the issues of the "modern westerner" - Very well organized with an incredible index that you can use to find absolutely anything - Lists more foods than you probably know of, as well as the characteristics and therapeutic uses of each - Provides numerous recipes (though it's not meant to be a cookbook, I was surprised to find that it not only describes the foods, it tells you how to *use* them, how to *prepare* them, and even how to store them!) If you are looking for a guide to foods that is modern and up-to-date, yet helds to the traditional premises, this is it! This book made me think about what I've been eating and drinking (and I don't mean alcohol -- you'll find some eye-opening truths here about the water you drink, as well as what the meat, poultry, and eggs go through before they get to your fridge.) This book made me become a vegan. This book made me purify my water before I drink it. This book made me a conscious citizen of the planet! But don't worry -- there is NO preaching! If you are intent on eating meat -- fine! All the suggestions in this book provide for carnivores, vegetarians, vegans, and everyone in between! It simply tells you te facts and allows you to think for yourself. Thank you, Paul Pitchford, for putting together such an incredible book -- it's an immense achievment!
ByVanessaVINE VOICEon October 26, 2003
2) A rational and workable approach to health and eating - I have fibromyalgia and got tired of doctors experimenting on me with drugs and other substances. The nutrition information out there is highly contradictory, and I wanted to find a way to eat and to live that would make me feel better but also be practical to do and make sense.
Pitchford presents his material in a logical and mostly easy-to-understand way. Drawing from Asian traditions (mostly Chinese medicine but also Ayurvedic) with a wealth of supporting Western research, he goes from general to specific so that both those without medical training and those with can make good use of the book. It's far more than just "eat less refined food." If the end result is that you do so, you'll have gotten plenty of value for your purchase and the good news is that you'll want to. But Pitchford also presents much more information, and although the wealth of specifics pertaining to Chinese medicine were too much for me to understand and reconcile, his approaches to my general constitution type and specific medical complaints were very easy to understand and implement and what's best, they work.
Pitchford doesn't have a particular dietary axe to grind, other than the aforementioned elimination of refined foods. His recommended way to eat incorporates lots of whole grains and vegetables, but he doesn't advocate vegetarianism for everyone, nor does he present absolutes such as "you should never eat ______." He talks about easing into a new way of eating and makes it painless to achieve. I have shelves full of books on diet and health, but this is the only one I consider indispensable. I wish I'd started living my life this way before I started collapsing. Thankfully, I am well on my way back to a normal life, and I consider this book a large part of the reason why.
Achieving your best body ever requires that two elements merge as one: solid training and good nutrition. This book provides the nutritional component of that muscle-building equation, offering the Men's Health take on food for fitness. Men's Health Muscle Chow gives you more than 150 simple recipes for delicious meals ranging from workout protein shakes to healthy dinners the whole family will enjoy.
Inside, you'll find:
Eight easy-to-remember dietary strategies to keep your eating habits in line .
Filling breakfasts like Banana Protein Pancakes; energizing entrées including Muscle-Bound Chili and Mahi Fish Wraps; hunger-killing snacks such as Malted Almond Bombs; even desserts like Key Lime Pie—all designed to help burn fat and build muscle.
A shopping list that makes it easy to stock up on essential ingredients and kitchen tools.
A troubleshooting guide for guys with more experience at the gym than in the kitchen.
Insider strategies, tips, tricks of the trade.
And Men's Health Muscle Chow is much more than just a cookbook. It offers a solid foundation for understanding meal timing and the effects nutrients have on your body. Author Gregg Avedon also outlines his program of 2-month diet cycles that help you set and reach your fitness goals.
Author -
GREGG AVEDON is one of the world’s most successful male models, having appeared in Esquire, GQ, and Vanity Fair, in addition to gracing the covers of nearly 20 issues of Men’s Health, where he writes the enormously popular “Muscle Chow” column each month. Avedon lives in Weston, Florida.
SAMPLE CUSTOMER REVIEW ON
GROCERY AND GOURMET BOOK'S –
1) Absolutely fantastic! - OK. I know this is a guy book and I'm not a guy. Let's start with that. I was led to this book because I had read about it in one of my publications. I absolutely detest cooking and I have a panic attack just thinking about the kitchen. My mother taught me to drive and type. She didn't teach me to cook.
I've bought many cookbooks and hate them all. They're all too complicated for my maladjusted cooking genes. But this book --- well that's a different story! This is easy to follow and fun. Yes, fun.
I've found that I can eat foods that taste absolutely fantastic and it takes little effort, little fat and no junk that's bad for me. I've learned to use spices and things I had never known how to use before. I'm loving this.
Moreover, I'm losing weight. I log everything in my Palm Pilot on a program from CalorieKing. It's easy to know how many calories are in each dish. Now, as a woman, I may not eat a whole serving. So I simply adjust that in my log.
I must tell you that for the first time in my life I'm enjoying being in the kitchen. I fix foods ahead, which makes my life much easier.
All the recipes are easy to fix and don't take many ingredients. You'll find this type of eating gives you more energy and keeps you feeling full. At the same time, you can get really ripped. And losing weight is easy and fun.
And, if you guys will forgive me, I recommend this book to my sisters as well as to you.
The one thing I don't like about it is not the content. It's the book. I'd prefer a spiral book that I can lay out on my tiny kitchen counter. Also one that can be cleaned as I am a mess in the kitchen.
Update: After using the book for a month, I do have at least one issue with it. Take for example the Mixed-Berry Protein Mousse on page 237. This is a wonderful menu and the taste is indescribable. Wonderful. But it says is makes six servings. That's fine. But how much is one serving? I mean, out of the total made, is a serving 1 cup, one-half cup or what? I would like to know how much to take out of the bowl to make one serving. Otherwise, I'm unsure how many calories I'm actually getting.
Having said that, I've lost seven pounds in one month by following the foods and counting calories and I've yet to be really hungry. It's amazing!
But dear author, when and if you do an update (and I hope you do) please tell us what one serving is.
I did improve on one of the easy recipes. At least to me it's a major improvement. The recipe calls for mashing tofu and adding protein powder. Well, It's okay. But here's something better:
Tofu as called for in recipe Protein as called for in recipe Put in blender (preferable one with a milkshake blade) Add coconut water (not much) Add one pk. stevia
Blend until smooth. This makes a wonderful milkshake with a lovely texture. It's much better than what you get with the recipe in the book and just two or three added calories from the coconut water.
Highly recommended.
-Susanna K. Hutcheson
May 15, 2008
BySusanna HutchesonTOP 500 REVIEWER
2) Simple. OMG Tasty. Easy recipes. Just the facts. - In the spirit of full disclosure, I live in the same town as Gregg Avedon and have spoken with him about nutrition at the local gym. His knowledge rivals that of classically trained nutritionists. Though he's much more practical. A father and a husband, he lives a regular life and balances his nutritional recommendations for the real world. I can attest, Gregg walks the walk. That said, there is a key difference in his book you won't find anywhere else. It's simplicity! Period. For example, he simplifies and reduces the topic of supplements into just a few items. All in about one page. To some, the book could be worth it just for that page alone! Most diet or nutrition books go on-and-on with their educational "mantra." Hey authors, we know most of this stuff already reading it in the papers almost every day. Gregg skips over the chemistry class and dives right into what to buy at the grocery store. I have many nutrition books, though few ever begin with the simple idea of shopping for my fridge, my pantry, the herbs and the tools I'll need. In those few pages, I've begun to feel confident that a regular guy could manage buying all these items.
Did I already mention the sheer simplicity of this book? Yeah, there are lots of recipe books out there, but Gregg's has some that go like this: ingredient 1, ingredient 2, step 1, step 2...eat it! I kid you not. Some of the recipes are quick yet healthy and in one pot or one pan, the average guy can make a meal. My 18-year-old son, who's so bad in the kitchen that he could probably burn water, turned to page 151 and commented that he could personally make his favorite Protein-Rich Quinoa Salad...everyday! Although Gregg states his book is "food for dudes," my Mom started marking off recipes as soon as she got her copy.
I particularly like the alternative late-night snacks, my own weakness. Plus a simple tip like what to eat at the restaurant -- "eat before you eat." Now, anytime before I go out, I drink a filling protein shake, and I'm all set. Thankfully, Gregg hides his emphasis on protein by sneaking it in...everywhere. He's buried protein in the Chocolate Mousse, in the Raspberry-Mocha Chocolate Chip Cookies -- for real! (page 233). Yeah, this ain't no diet book, its just smart food that includes the widest variety of food types from any of my diet or nutrition books. As Gregg says, "...this isn't brain surgery, it's learning how to eat more nutritionally dense foods as a way of life..."
I say, I could actually eat only what's in this book for the rest of my life...and never miss a thing.
Man cannot live on bread alone. He also needs chili and steak, tacos and jambalaya, barbecued ribs and burgers. But what about keeping body and mind in top-notch condition? How do you satisfy your appetite and stay lean and healthy?
From Adina Steiman, the food and nutrition editor of Men’s Health, and Paul Kita, who oversees the Guy Gourmet blog on MensHealth.com, comes GUY GOURMET: Great Chefs’ Amazing Meals for a Lean & Healthy Body, the ultimate guide to crafting easy, delicious meals at home.
GUY GOURMET, the first-ever cookbook from Men’s Health magazine, features more than 150 healthy, delicious recipes, many from the best chefs in the nation – including Thomas Keller, Rick Bayless, Kenny Callaghan, Tyler Florence, Adam Perry Lang, Chris Lilly, Anita Lo, Masaharu Morimoto, Seamus Mullen, Eric Ripert, John Stage and Marcus Samuelsson.
Written for seasoned cooks and beginners alike, GUY GOURMET satisfies readers’ hunger with nutrient-packed, soul-satisfying dishes like Steak au Poivre with Roast Potatoes, Crab Cakes, Grilled Fish Tacos with Chipotle Crema, Backyard Baby Back Ribs and more.
Highlights of GUY GOURMET include:
Fast Weeknight Meals: Instead of takeout, try these fast, protein-packed, delicious dinners.
Cooking for a Crowd: Round up the crew for big-batch meals designed to feed the masses.
Celebration Meals: Craft holiday meals that won’t wipe out or weigh down readers (or their guests).
A Guide to Imbibing: Pair the right beers and wines with food; make cocktails a breeze and more.
Date Night Meals: Impress her with failsafe recipes and chef-worthy tricks.
How to Master the Grill: Learn all the skills you need to become a backyard grilling champ.
In addition to tons of great recipes and cooking techniques, the 320-page manual packs in all the basics on essential cooking equipment and tools, tips on stocking a pantry, organizing a fridge, and more. And throughout, quick kitchen tricks on how to flip a flapjack, roll dough with a wine bottle, and zest a lime will transform any hungry guy into a confident home cook.
Author -
Adina Steiman is food and nutrition editor of Men’s Healthmagazine and a graduate of the Le Cordon Bleu in Paris. She lives in Brooklyn.
Paul Kita is an editor and writer for Men’s Healthmagazine who edits the Guy Gourmet blog on Menshealth.com. He lives in Allentown, PA.
SAMPLE CUSTOMER REVIEW ON GROCERY AND GOURMET FOODS –
1) GREAT BOOK - This a great book for a new cook. It was very easy to read and cook the recipes plus the pics really helped. Best of all the food was good and fairly good for you. Well written and very doable.
By MARVIN WALKERon July 19, 2013
2) Great variety for a beginner cook - I wanted to finally start cooking more and this book does a great job of listing important stuff to buy and techniques to know. Haven't made anything I haven't liked yet.
The Chicken Gourmet contains all you need to know about preparing and cooking chicken. Whether you are planning an elaborate menu or simply want to turn a family meal into a special occasion, The Chicken Gourmet is all the inspiration you will need.
The first section of this book contains humorous road kill recipes, written in poetic form. Theses recipes are of novelty status and are not intended for human consumption. The second section of the book contains real, but somewhat unusual, recipes collected from old timers in the rural counties of West Virginia. SAMPLE CUSTOMER REVIEW ON
GROCERY AND GOURMET FOODS – 1) Great Item - I wanted to get this book to give to a very special lady in my life for Christmas and it didn't disappoint! It arrived safe and in quick order--I'd buy from this seller again! ByWilliam F. Jannke IIIon October 26, 2013 2) Roadkill review - This is a wonderfull book with great toungue in cheek humor . ByJeff Eberbaughon March 25, 2002
From the creators of Precision Nutrition comes a cookbook for people who love to eat great food, but hate that after-dinner guilt. For those who love to eat with style, but hate to look "indulgent." for those who love to entertain, but want to do it right. Enter Gourmet Nutrition: the cookbook for the fit food lover. We've taken the healthiest ingredients and whipped them into nearly 300 pages of delicious culinary creations that you can serve with confidence to the most discerning foodie -- or the most nitpicky nutritionist. We've included detailed cooking instructions and ideas for improvisation. And we've even photographed every recipe in beautiful color to show you just how appetizing healthy food can be. Gourmet Nutrition is the cookbook that's as friendly to your body as it is to your taste buds, and it's equally at home on your kitchen counter and your coffee table.
