Editorial Review

DELICIOUS RECIPES MADE EASY THANKS TO TRADER JOE'S®

Packed with unique and fabulous foods, Trader Joe's® rocks. Now, The I ♥ Trader Joe's® Cookbook shows how to mix and match items from TJ's into amazing creations and mouthwatering meals.

Thanks to The I ♥ Trader Joe's® Cookbook, frugal foodies can turn a one-stop shopping trip to TJ's into a tasty treat in no time at all. The recipes in this book cover everything from crowd-pleasing hors d'oeuvres and healthy salads to gourmet entrees and world-class desserts, including:

• Green Olive and Gorgonzola Palmiers
• Red, White and Blue Firecracker Potato Chips
• Champagne-Saffron Risotto
• Prosciutto Turkey Tenderloin with Fingerlings
• Maui Beef on Coconut Rice with Macadamia Nuts and Basil
• Caramelized Onion, Fig and Gorgonzola Tart
• Sweet-Glazed Salmon with Corn Salsa
• Sassy Peach Sweet Potatoes
• Hazelnut-Plum Baby Cakes

About the Author

Cherie Mercer Twohy received her Professional Culinary Arts diploma from the California School of Culinary Arts. She has received instruction at the renowned Culinary Institute of America Greystone campus in the Napa Valley. Twohy is a member of the International Association of Culinary Professionals and recently joined Julia Child and Jacques Pépin as a Certified Culinary Professional.

Trader Joe's® is a registered trademark of Trader Joe's® Company and is used here for informational purposes ... Read more

Reviews

What every Trader Joe's shopper has been waiting for..., October 13, 2009
I am a frequent shopper of Trader Joe's; and this gem of a cooking book has enticed me to explore deep into the crevasses of my "local Joe". Not only have the recipes encouraged me to try more TJ's products, Cherie Mercer Twohy has inspired me to try new flavors and combination's of foods with her wisdom from her "years" of shopping at Trader Joe's and as a professionally trained chef.

You will want to read this cook book from cover to cover. The introduction is FILLED with how to get the best from your Trader Joe's, and most of the recipes include tips and/or a personal comment and sometimes a bit of humor, "Dental floss works great for cutting the goat cheese--just make sure to use the plain version, not the minty-fresh."

If you shop at Trader Joe's, you are probably concerned with the quality of food you eat. With this book you get the quality of TJ's products included in recipes that will put smiles on the faces of your family and friends and build your confidence as a cook. Oh! And most of the recipes, from starters to entr�e's and dessert, can be prepared and served in 45 minutes or less.

Cherie has also included recipes that are vegetarian and gluten free. I especially appreciate the Hoardables and Pantry Staples List at the end of the book, because I was one of the victims of TJ's amazing frozen Pie Crust becoming a seasonal item. Take my word, you won't be disappointed.

I love TJ's and love this Cookbook!, August 31, 2010
I shop regularly at Trader Joe's, even though it is nearly a half-hour drive for me when traffic is light, at times longer.
It doesn't matter, the trip is worth it because at the end I find so many things at Tj's that fit so well into my foodie life.
This cookbook has some wonderful recipes for the ingredients found at TJ's and many are easy and quick to make, especially when one has guests that drop in with no warning. Happens to me fairly often.
Many of the dishes are elegant enough to be served to special guests but require much less time than the traditional and the fact that they are labeled for people with restrictive diets, gluten-free, vegetarian and etc., is especially helpful.
The recipes are easy enough for the novice cook and yet won't disappoint the experienced cook because some of the combinations are inspired.
I'm a very adventurous cook with 50+ years of cooking experience and I found some things that had never occurred to me to put together.
I like making dishes from "scratch" but there are times when it is most desirable to be able to put a meal on the table without a lot of planning and prep and without having to spend a lot of time thinking about how to get more variety into everyday meals.
Cherie has certainly done an outstanding job on this book and I look forward to more from her pen (or computer) and hopefully in the not-too-distant future.
I am addicted to large purses and this book, while not a "pocket" size, fits nicely in my purse and allows me to consult it while shopping.
It is always consulted prior to my trip to TJ's and (as it is presently) amplified with many little Post-It sticky notes to make it easy to reference particular pages while in the store. (Or while sitting in my van prior to entering the store.)
Altogether, this is a very satisfying cookbook for the Trader Joe's fan and while one does not have to limit one's shopping to TJ's, just the fact that this cookbook provides an easily understood clue to some of the more "exotic" foods found at the store, is an enormous advantage for the novice shopper.
I recommend it for anyone who is new to the TJ's culture as well as to those who simply love TJ's and have been shopping there for years!

Your Trader Joe's Shopping Companion, July 6, 2010
If Trader Joe's is your "go-to" store whenever you need something special, then //The I Love Trader Joe's Cookbook// is for you. Not only are the more than 150 delicious recipes good for special events and entertaining, they're great for every day, too! You'll find appealing appetizers such as Warm Almonds and Olives and Cherry Crostini with Pecorino Romano (I tried this and it was outstanding), sensational salads and soups such as Sausage and Spuds Salad, Pumpkin and Carnitas Salad, Potsticker Soup, and Chile and Crab Chowder. The side dishes are interesting, with offerings including Corn and Basil Rice and Roasted Mushroom Polenta Stacks. The beef, pork, lamb and poultry selections are equally as eclectic and include Fat Tire Flammade, Marsala-Roasted Pork, Lamb Loin with Pomegranate Reduction, and Hot Toddy Chicken. Of course, seafood is also well represented with Shrimp in Hard Cider and Glamour Salmon. Pastas and vegetable recipes are abundant and include Oliver Butterflies and Green Beans with Red Onion and Creamy Feta Dressing. The desserts are heavenly with enticing titles such as Raspberry Carmel Turnovers and Maxi-Mini Peanut Butter Cup Cookies. And best of all, the recipes use items commonly found in one's pantry or along the isles at your local Trader Joe's.

So make this book your companion on your next Trader Joe's shopping trip!

What a letdown. Repetitive, disappointing, and obsolete recipes, February 22, 2010
I love Trader Joe's and I thought I would love this cookbook too. I tried quite a few recipes and didn't find anything I would cook again. No one in my family cared for them. For example, I love sweet potatoes and I love the Trader Joe's peach salsa, so I thought the recipe using those two ingredients would be great. It wasn't. The language could also be better adapted to home cooks - one recipe told me to use "chiffonaded basil." Maybe other people know what that is, but despite the fact that I cook a lot, I don't talk "chef" so I had to google that! A lot of the recipes use the same products over and over throughout, so if TJ's is out of stock that day or has discontinued something, you're out of luck. There were many recipes that I could not make for that reason.

In using the recipes, I found that they were difficult to read because there is a busy beige pattern printed behind every ingredient list of every recipe. It's a shame when readability is traded off for design - the book becomes really hard to use. There is also a lot of empty space throughout which would have been perfect for adding photos because there is only a handful of photos in the book as another reviewer pointed out.

It would have been great to see a little more adventure in exploring more of the great items TJ's carries rather than repeating the same ones throughout. Obviously the author has favorite products, but the great thing about TJ's is the huge diversity of products. I found myself wondering why 8 or 10 recipes use the same Corn and Chile Salsa over and over when TJ's has so many other great salsas or corn products. Or how the puff pastry and pie crust (both very high fat/calorie items - not for everyday eating) appear over and over.

I was initially impressed with the ingredients index in the back because I have a lot of favorite TJ ingredients, but then I realized that (like the book) it was good in concept but poorly executed. For example, if you want to use bacon, you would think you'd look under bacon. But it's not there. You have to know to look under "Niman Ranch Bacon..." Bacon shelved under N? I shop at TJ's every week, but like most people I don't know the obscure brand names well enough to find the index useful. And you'd think puff pastry would be under P, right? Nope. Puff pastry is under A for "Artisinal Puff Pastry." And when I finally figured it out, I was told that the puff pastry had been discontinued anyway. Just isn't intuitive and it was frustrating as I was trying to replan my menu in the store.

I wish I could be as enthusiastic, but many of the reviews here seem to be from students congratulating the author who is a cooking instructor. I personally didn't find the cookbook practical, convenient, or inspired.

The Perfect Cookbook For Anyone and Everyone, October 20, 2009
Trader Joe's is my hands-down favorite place to buy my groceries. I can never get myself to go anywhere else since the prices and variety are so great. Just when I thought I was getting a little stale on my weekly purchases, Cherie comes along with this outstanding cookbook creating gourmet meals using only ingredients from TJ's! Every dish I've tried so far has been out-of-this-world delicious. The variety in the cookbook is fantastic; from appetizers to pastas and fish and desserts, it covers all bases. I've gotten to the point where I carry it with me to decide what to make that night - all I have to do is stop by TJ's on my way home and grab all the ingredients. I can't say enough great things about this cookbook.

Fun!, December 25, 2010
If you are a huge Trader Joes shopper this is a really neat and fun cookbook. Can't wait to try all the cool new recipes!!!

A great shopping companion to one of my favorite stores!, November 2, 2010
I often say that there's more I'd like to buy in a 2,000 square foot Trader Joe's than in your average 10,000 square foot supermarket. However, even with such wonderful ingredients, it's great to have this set of ideas for putting them to use. Cherie Mercer Twohy does a nice job of coming up with unique uses for some of the more exotic foods and also the prepared dishes. I also enjoyed the spread of international and ethnic cuisines.

DELICIOUSLY YOURS FOR THE MAKING, April 9, 2010
Cherie Mercer Twohy brings to life the simplicity of making meals that meet your nutritional needs, satisfy your cravings and keep you within your grocery budget without compromise. I was born and raised in Southern California and now live in Akron, Ohio. I never knew life without Trader Joe's being readily available and so imagine my rude awakening when I found out I would have to travel out and plan an outing to shop at Trader Joe's! With Cherie's recipes I can plan my menu and purchase my ingredients during my scheduled ONE trip to Trader Joe's a month! I love this book. It gives me a warm and fuzzy and an opportunity to reunite with my favorite items from Trader Joe's. Thanks, Cherie!

Great book!, December 8, 2009
This book is awesome! I've been to Cherie's cooking classes and my favorites were the Trader Joe's classes. This book does not disappoint and the recipes are easy. Best of all, my kids and husband ask for seconds and thirds!

Fabulous book - exceptional author, November 20, 2009
After taking several cooking classes from Chef Cherie, I immediately sought out and purchased this cookbook highlighting Trader Joe's and Chef Cherie's creativity. I have made a few of the recipes and plan on making all of them at some point. Way to go TJ and CC! This is one of THE BEST cookbooks I have and will use often. ... Read more

Editorial Review

Alice Waters has been a champion of the sustainable, local cooking movement for decades.  To Alice, good food is a right, not a privilege.  In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50 recipes—for delicious fresh, local, and seasonal meals—from Alice and her friends.  She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer.
 
Contributors: Darina Allen * Dan Barber * Lidia Bastianich * Rick Bayless * Paul Bertolli * David Chang * Traci Des Jardins * Angelo Garro * Joyce Goldstein * Thomas Keller * Niloufer Ichaporia King * Peggy Knickerbocker * Anna Lappé & Bryant Terry * Deborah Madison * Clodagh McKenna * Jean-Pierre Moullé * Joan Nathan * Scott Peacock * Cal Peternell * Gilbert Pilgram * Clair Ptak * Oliver Rowe * Amaryll Schwertner * Fanny Singer * David Tanis * Poppy Tooker * Charlie Trotter * Jerôme Waag * Beth Wells ... Read more

Reviews

Great for Beginners, April 11, 2010
While I agree with the other reviewer that the recipes aren't especially inspired, nor is it as helpful as the Art of Simple Food, it IS great for what I think is its target audience - those who are new to local cooking (and cooking in general), and need a place to start. There are a growing number of 20 and 30 somethings who grew up on boxed, processed meals, and are stepping into the kitchen. We focus on organic, locally sourced products and need to know the simple ways to prepare them. That's where this book comes in handy. As it states in the introduction, if one can commit some of these principles to memory, it will be easy to cook based on what ingredients one has on hand. While some of it may seem pretty basic, I frequent a number of cooking forums and several times a week people ask what the best way to roast a chicken is. And I love how she has tips sprinkled throughout - such as how to make your own baking powder and vinegar. This is the Betty Crocker book for those who wish to focus on clean, green eating. The Art of Simple Food would be the Joy of Cooking, following that analogy.

If you are experienced in the kitchen, you'll probably want to pass. But if you're new to cooking from scratch, it's a great way to get started.

Nothing new here, April 6, 2010
Buying a book called "In the Green Kitchen - Techniques to learn by heart" one would assume that this book is about technique. That it would be full of pictures showing how truss and carve a chicken, with step by step instructions, or that it would explain how to choose a melon by look and smell, or explain how to pick lettuce and cucumbers that aren't bitter. It doesn't. Instead we get a book filled with portraits and details about Alice Water's Slow Food chef buddies from across the country and a manifesto that tells us to eat organic, local and seasonal...options that aren't available to everyone. There are a fair amount of recipes, but that wasn't really what I bought the book for.

I bought the book hoping to learn things my Grandmother and mother knew about choosing food and cooking. I grew up in a household where we ate very good. We always had fresh veggies, lean meats and whole grain breads. My mom knew how to pair foods to make lovely meals. That is a lost art, and as much as I was exposed to it, I don't recall much of how she did it. But if you didn't grow up with that kind of exposure, I think this book probably will frustrate you and leave you feeling that good food is something that only wealthy people with a lot of time on their hands can have. Even the portraits of her friends, in their chef's jackets, give the book a "this is for professionals" type of vibe.

Just last week I got Jamie Oliver's Food Revolution and I would say that's a much better book for helping people get back into the kitchen and start cooking healthy food. He doesn't harp on the organic/seasonal/local thing. He just wants people to start cooking from scratch again. He covers the tools you will need and the items to stock your pantry with. We've made one recipe of his and it was quick, easy and delicious. And the book is chock full of photos - some of the people he's targeting to cook better, and many of food being made. I wouldn't describe them as showing step by step, but it's a step in the right direction.

I love Alice Waters and her desire to see people eating better. I have even enjoyed a lovely meal at Chez Panisse. But I much prefer her "Art of Simple Food" to this.

Basic Techniques With Love and Inspiration, August 25, 2010
"At home in their own kitchens, even the most renowned chefs do not consider themselves to be chefs; there, they are simply cooks, preparing the simple, uncomplicated food they like best. Preparing food like that does not have to be hard work," writes acclaimed chef and local-food pioneer Alice Waters in the introduction to In the Green Kitchen. That philosophy--preparing great food does not have to be hard work--is a major theme of this book, which is as much instruction in the art--and heart--of cooking as it is a compilation of recipes and technique, though it is the latter as well.

The inspiration and material for this course in cooking simple, delicious, local and seasonally appropriate food came from Slow Food Nation, a gathering in San Francisco in 2009 of "thousands of cooks and eaters, farmers and ranchers, cheese makers and winemakers, bakers and beekeepers, fisherman and foragers" with a passion for food and for a sustainable future. Waters and the other organizers included a demonstration kitchen as part of the gathering to offer "a set of basic techniques that are universal to all cuisines."

Those techniques, introduced by the chefs who demonstrated them, and elaborated with Waters' own commentary and recipes, comprise this book. "Once learned by heart," Waters writes, "these are the techniques that free cooks from an overdependence on recipes and a fear of improvisation."

This is a simple book in the sense that it can be used by any cook, from the rawest of beginners to those with years of experience and culinary training, and it is written in a straightforward, accessible way. Browsing it is like listening to an articulate and passionate cook teach her craft. It begins with a look at what spices, herbs, oils and other basics Waters considers essential to the "green" pantry--and she's not a snob here, just a friendly and knowledgeable guide. The first technique presented, which might seem obvious until you read the explanation, is washing lettuce. I've been cooking improvisationally and locally for decades, inspired by my mother's California childhood of eating fresh and local food, and by Waters' work at her Berkeley, California, restaurant, Chez Panisse. So I wasn't expecting to learn much. I've washed a lot of lettuce, from markets and my own gardens, and didn't think I had a lot to learn on the topic. Until I read Fanny Singer's take on this most basic of cooking techniques: wrapping lettuce in cloth dish towels, preventing each leaf from getting crushed and preserving its crisp flavor. That hooked me as soon as I tried it!

From there, this approachable course in cooking by heart, with love, progresses logically to how to dress a salad, flavor a sauce, make bread, poach an egg, boil pasta, cook rice, steam vegetables, shuck corn, fillet a fish, and so on, ending with baking fruit, plus a section on seasonings and essential kitchen tools (a very sensible assortment, by the way, which will not break your budget).

Waters is a pioneer: Chez Panisse was probably the first restaurant in America to grow its own kitchen garden (back in the 1970s!) and to work with local farmers to develop sources of local, seasonal food. I've followed her work with schoolyard gardens as well, where she was one of the first to show teachers and parents how gardens can improve kids' learning and their health. (Profits from In the Green Kitchen go to the Chez Panisse Foundation in support of Waters' schoolyard garden initiative, and the book is dedicated to the students at Martin Luther Middle School in Berkeley, where she pioneered the Edible Schoolyard curriculum.) So I'm biased.

But who isn't, after reading passages like this: "Cooking creates a sense of well-being for yourself and the people you love and brings beauty and meaning to everyday life. And all it requires is common sense--the common sense to eat seasonally, to know where your food comes from, to support and buy from local farmers and producers who are good stewards of our natural resources, and to apply the same principles of conservation to your own home kitchen."

The book is lovely to look at, with clean, readable design, great photography, and a wonderfully diverse assemblage of chefs demonstrating the techniques, many well-known, some not yet. The prose invites you in, takes your hand and welcomes you to the kitchen. My only quibble: the binding doesn't open flat. For a book intended to lie open on the kitchen counter while you use it, that's a flaw. But not enough of one to keep me from recommending it to every cook I know, and more.

Thanks, Alice! I'm inspired all over again, and in fact, I'm heading to the garden to pick some fresh lettuce for this evening's salad...

by Susan J. Tweit
for Story Circle Book Reviews
reviewing books by, for, and about women

The Definitive Basics, July 3, 2010
Alice Waters' new book is a collaborative effort to document basic essential green kitchen techniques. The chefs contributing to the book include, of course Alice Waters, Traci Des Jardins, Fanny Singer (her daughter,) Joan Nathan, Gilbert Pilgram, Rick Bayless, Jerome Waag, Darina Allen, Scott Peacock, Clodagh McKenna, Angelo Garro, Beth Wells, Charlie Trotter, Lidia Bastianich, Poppy Tooker, David Tanis, Niloufer Ichaporia King, Oliver Rowe, Dan Barber, David Chang, Cal Peternell, Bryant Terry, Anna Lappe, Deborah Madison, Jean-Pierre Moulle, Thomas Keller, Joyce Goldstein, Paul Bertolli, Peggy Knickerbocker, Claire Ptak and Amarylll Schwertner.

Clearly aimed for either the beginning cook or one wishing to perfect the basics, the contents of the book are centered around the following techniques - washing lettuce, dressing a salad, flavoring a sauce, pounding a sauce, whisking mayonnaise, making bread, toasting bread, poaching an egg, simmering a stock, peeling tomatoes, boiling pasta, cooking rice, simmering beans, wilting greens, blanching greens, steaming vegetables, pickling vegetables, skinning peppers, shucking corn, roasting vegetables, filleting a fish, roasting a chicken, braising, roasting meat, grilling a steak, baking fruit and seasoning for flavor. Also included is a section for cooking equipment and one for stocking an organic pantry.

The proper technique is presented and a few recipes incorporating it follow. For example, the recipes in the simmering a stock section include Chicken Noodle Soup with Dill, Lentil Soup, and Leek o' Potato Soup. In the baking fruit section the recipes are Baked Peaches, Apple Galette and Nectarine o' Berry Cobbler. Simmering Beans includes Fresh Shell Beans, White Beans with Garlic o' Herbs, Shell Bean o' Vegetable Soup, and Fava Bean puree. I prepared the Grand Aioli and the Scalloped Potatoes - both were excellent.

A hardback book but it refuses, when open, to remain open on the counter, so a cookbook holder will be helpful. Other than in the titles of the recipes, the ink color is black, which makes reading a recipe while standing, looking down at the book on a counter, much easier. There are numerous photographs - all lovely - but there isn't a photo of every dish. The quality of the paper is good and although not high gloss, spills wiped up from the pages easily.

This is a book filled with essentials for every cook and although valuable to all, it will be most useful for a novice with a desire to learn proper techniques. It will make a great gift for the right cook.

A little too concise for my taste, but a great collection of recipes, May 31, 2010
Very much a collaborative work unified by the voice of Alice Waters, "In The Green Kitchen" is a teaching cookbook that teaches in recipes. Some of the lower-starred reviews see that as a downside; I think it's just a question of how much handholding you need when learning a technique, and this is definitely targeted at the sort of kitchen newbies who can get a lot done with very little. The recipes are fairly brief but worked out in enough detail that you can follow along and figure out where things might go wrong, which is critically important in any teaching cookbook.

It also happens to be an excellent little skimming book -- the many contributors have pictures next to their recipes, and they have as much (or in at least one case more) star power as Alice herself -- a list that includes Rick Bayless, Lidia Bastianich, David Chang, Thomas Keller, numerous of Waters' current and former colleagues from Chez Panisse, and even Alice's daughter Fanny, who contributed some wisdom on saladmaking. The recipes are all very much in line with Waters' philosophy of making the exotic accessible and enjoyable for anyone, with a great deal of material inspired by organic and farmers' markets. Even if you don't really need it to learn your way around the kitchen, this book will provide plenty of interesting ideas for meals as well as places and people to derive further inspiration from.

Recipes basic. Concepts refreshing., August 17, 2010
The recipes in the book are pretty basic but would be excellent for a new cook. I really like that sophisticated tools and techniques are not required. The concepts of the book are refreshing. Use the best ingredients available and enjoy the authentic flavors. The pictures are great and the writing is soulful. I cook a lot and really enjoyed reading this one.

A fantastic cookbook, June 20, 2010
I absolutely love this book! It truly shows you a better way of cooking and eating. The first recipe (viniagrette dressing) is so delicious it has me looking at fresh homemade food in a different way. This book has given me a goal of slowly removing processed food from my diet.

Gotta love Alice, May 10, 2010
For the novice cook, this is an excellent primer. For the cook that knows his/her way around the kitchen, it is an excellent reminder of basic techniques. In the day of every modern kitchen appliance and gadget, it is nice to see the techniques & recipes at their simplest & often best. Up until reading this entire book in a couple of evenings, I had never dressed greens with my hands, nor used my dusty mortar and pestle. This "cook" book has reinvigorated my senses in the kitchen and I will be purchasing it for several of my fellow foodie friends and family to enjoy. I have no qualms paying for a book filled with things I already know that fills my soul and the proceeds aren't benefiting the author, but those that don't have the resources that she or I do.

Review of In The Green Kitchen: Techniques to Learn by Heart, August 31, 2010
It's good to know that there is an American book out there about cooking techniques, and by such a reputable, experienced cookbook author.

I was French trained as a cook, so I quickly learned that if you get all the basic techniques down pat, you can not only master, but invent just about any dish you want afterward. I think the American emphasis on following recipes step by step is good for those who are not passionate about cooking, but for those who are, techniques are essential.

This should be a welcome addition to any cookbook collection, and in particular to those who are new to the locavore movement and cooking in general. It is not, however, for those already indoctrinated in the more complex techniques of French cuisine.

I think it would make a great gift for a college student or a young newly married couple.

... Read more

Editorial Review

Thanks to processed and fast foods, being overworked, and feeling stressed while eating on the fly, it is increasingly difficult for most of us to eat anywhere near a balanced diet. We may not be obviously sick, but may suffer from lack of focus, insomnia, sluggishness, or any host of symptoms caused by nutritional deficiency. Green Smoothie Revolution takes aim at this silent epidemic by restoring balance to our diets.
�
Combining nutrition and know-how with recipes that pack a powerhouse punch, Victoria Boutenko reintroduces long neglected fruits, vegetables, and greens in the most persuasive style for our busy lives: with fast prep and delicious results. Featuring 200 recipes, Green Smoothie Revolution offers both simplicity (4 ripe pears, 1 bunch parsley, 2 cups water; blend well) and enough variety to keep taste buds happy and nutrients coming from a wealth of options. ... Read more

Reviews

This is the answer to my big question, October 3, 2009
I loved Michael Pollan's book "In Defense of Food: An Eater's Manifesto" in which he summed up his research into what we should really be eating by saying "Eat food. Not too much. Mostly plants." I then thought, O-K, that's great advice but how do I do that? Salads?

Victoria Boutenko's book answers my question so completely that you would think that she was wondering the same thing. Many of the plants that are the healthiest for you (the dark green types) are difficult to eat raw in any meaningful quantity; kale, mustard greens, spinach, collard greens, etc. This is why so many people either cook them to death or smoother them with high calorie dressings. The Green Smoothie Revolution book showed me how I could add all of things that I believe are healthy for us (leaves, fruit, and berries) to my diet in an easy and fun way.

I was introduced to the Green Smoothie by a friend who had been eating this way for a while. I have to admit that when I made my first one I looked at it and said "Really?" It looked like something that Yoda, the swamp dwelling Jedi master from the Star Wars movies, would eat. Green, thick and kind of bubbling. I pride myself on my cooking abilities, especially in making a dish look appetizing by skillful plating. This did not look good; as a matter of fact my other friends used quite a few "colorful" expressions to describe my concoctions, none of which are appropriate here. The taste however is an entirely different matter. The simple blend of bananas, strawberries and kale was sweet, earthy and fresh. I was hooked!

In addition to the wonderful recipes for green smoothies (with alluring names such as "Hawaiian Hibiscus", "The Laughing Gorilla" and "Green Monkey Face") the book also offers moving testimonials and, most importantly, sage advice from Mrs. Boutenko. I have grown to really enjoy mustard greens as a part of my smoothie meals but she gives a great reason to "rotate" your choice of greens. It seems many plants have ingredients in them (including alkaloids) that could become slightly toxic if eaten in large quantities in order to encourage animals to vary their diet so that the plant would not be eaten to extinction. By regularly changing my choice of greens I can avoid this problem as each plant has a different chemical make-up. Another thing that surprised me is that pets enjoy this type of food as much as people do.

I will have to admit that I am not planning to eat 100% raw foods. I believe that humans are omnivores and that a varied diet is a good thing. However, I feel much better now that I have made my daily Green Smoothie my major meal of the day. I still enjoy my cheeses, breads, butter (I LOVE good, cultured Vermont butter) and meat, but I am eating much less of each of them. Thanks to a great friend and this book I have finally learned a practical way to "Eat food. Not too much. Mostly plants."

In Defense of Food: An Eater's Manifesto

Great Intro to an Easy Way to Improve your Nutrition, August 22, 2009
This is a nice primer on a very easy way to amp up your nutritional habits.

I've been studying raw foods eating for the past week and the Boutenkos are definitely pioneers. The book has a brief testimonial from Victoria, a really neat Russian lady whose entire family at one point was diagnosed with severe medical conditions. Desperate for answers she met a lady who introduced her to the raw food diet. The entire family went 'cold turkey' and despite complaints and grumbling the daughter's asthma went away, and the son who was recently diagnosed w/juvenile diabetes, noticed that his blood sugar readings were dropping. Eventually the family was healed from all their medical conditions and they became sold on the raw foods way of living.

The Green Smoothie was a culmination of Victoria's efforts to figure out why her family had seemed to reach a plateau. She researched chimpanzee diets and found that leafy greens comprised a high part of their diet. However she admits that she had very little tolerance for raw leafy greens and found them disgusting.

After trying to blend the raw greens in a blender, which resulted in a stinky mess, Victoria added a banana and realized the fruit masked the smell of the greens. So she and her family began incorporating this vital nutrient into their diet by making 'green smoothies' w/fruit, water and greens.

The book contains a testimonial, important pointers for preparing smoothies such as rotating greens to avoid buildup of 'alkaloids', opinions on what ingredients add to or detract from an effective smoothie, a section w/smoothie recipes, and an appendix, which contains a testimonial from a 400 pound guy who found that green smoothies were the only way he could cut his cravings and effectively complete a weight loss program.

It's a very nice little book and it's something anyone can do. All it takes is water, greens, fruit and a blender. It would make a very nice gift for someone who needed a simple way to start improving their diet.

I have actually been drinking them and notice a big difference in my energy. Raw foods can be intimidating but this is such an easy first step. The book also has footnotes is well researched.

Inspiring, informative and entertaining, August 26, 2009
Green Smoothie Revolution by Victoria Boutenko
Review by Susan Schenck, author of The Live Food Factor
Inspiring, informative and entertaining

As the author of a raw food book myself, I rarely come across a related book in which I find many new facts. But it is clear that Victoria did her homework, because I found myself highlighting sentences on nearly every page. Though Victoria includes ample science in her book, the tone is very conversational and easy to read.

I was delighted to come across many surprising new tidbits such how, if you blend the greens you only need half as much as you do if you eat them in a salad; green grapes, tomatoes, apples, bell peppers (and more) are really unripe fruits; a zinc deficiency can create a lack of hydrochloric acid in the stomach, and much, much more!

Victoria also teaches us how processed foods have created degeneration that progresses with each generation! She found that ear lobes get smaller, which reflects a lack of cartilage in the body. She points out that the current generation of children is not only more obese than ever, but also is using more psychiatric drugs, braces for the teeth, and glasses. Our lack of good nutritious food (especially greens) is clearly degenerating us as a species.

I was most impressed with the research Victoria did on greens. For example, I used to have a nosebleed at least once a week until I switched to a raw diet 7 years ago. From reading this book, I realize now it was a lack of Vitamin K. Victoria lists the many symptoms that come from a lack of Vitamin K, which is found abundantly in greens. There plenty of other useful lists, such as cultivated greens, wild edibles and weeds, herbs, medicinal herbs, and most important: poisonous plants (with a stern warning to learn how to identify these before going foraging for wild plants!)

Victoria assures us that if we start blending the greens with plenty of fruit we will love the smoothies. She argues that this is good food combining, since greens are not really vegetables--because they are not starchy. Then, as we get used to them, we will not need so much sweet fruit, but will crave and enjoy the bitter greens. There is info on how to get even your cat to eat green smoothies (dogs are easy!) and also guidelines and tips for green smoothie production.

The book also contains personal stories, such as the delightful one about how her grandchild became hooked on green smoothies while in the womb, and another about leaving green smoothies out for wild animals -which led to, among other creatures, a bear coming for green smoothies! In one appendix we learn about how the Boutenko family went raw, and in another we read about how one guy lost 230 pounds in a year by doing green smoothies. (When will the TV "Biggest Loser" contestants catch on to this?)

All of the above makes the book worth the price even without the recipes. Yet the recipes make up the half of the book--there are 72 pages of them! Many are donated by readers from all over the world, and there are even green smoothie soups, puddings and body care recipes!

This book has truly inspired me to get back on track with more green smoothies. I had gone down to just one a day because of my fondness for chewing. But reading this has definitely inspired me to upgrade my "raw glow" to a "green smoothie glow."

What great receipes..., August 12, 2009
I have been eating about 90% raw since February, and am used to "green" juices, which I love, and these receipes expand my opions 100 fold. Many recipes contain combinations of the same ingredients, so you can easily shop and pick and choose what you like. Me, I love the spinach, or kale with mixed summer fruit! If you don't want to drink 2 qts. in a day, put the extra in a glass jar and save until tomorrow! Have given some to people who have never had a green juice, and they loved it. If you are in to eating healthy...this is book is a great addition to your library. Oh, yes, you absolutely need a Vita Mix or other high speed blender. My only addition to the recipes is to add a few ice cubes to the mix prior to blending - as the final product is quite thick, this is better than adding ice cubes to your glass.

What a disappointment, February 27, 2010
First of all, I highly recommended the author's Green for Life - it is the definitive work on green smoothies. Oddly, this highly anticipated sequel is the same book, but with less information. Instead of expanding on the ideas in the first book, she simply cut all out all the background research on the importance of greens and added more recipes. If you really need hundreds of smoothie recipes, you may appreciate this book, but for most people, once you have a few recipes down you'll feel comfortable experimenting on your own. I have no idea why this book was written. But buy Green for Life - it's what this book tried to be and so much more.

Green Health for Everyone. Cheers!, September 25, 2009
One of my favorite books is GREEN FOR LIFE, by Vicoria Boutenko. This book had a big effect on me, convincing me for the first time in my life to eat kale. I always tried, but never liked it and only ate it dutifully and smothered with earth balance when I did. Green For Life taught me to put leaves of raw kale in my blender with fruit for an ultra nutritious beverage/meal. I got that book two years ago and green smoothies have been a big part of my life ever since and for that I'm grateful to Victoria.

Her latest effort, GREEN SMOOTHIE REVOLUTION, has about 150 recipes for those needing ideas. There are also many stories of how individuals were able to transform their health by the simple addition of green smoothies into their diet. Public health could be completely revolutionized by following Victoria's advice, so I think it's an apt title.

After two years of green smoothies, I feel like I can't live without them. I often joke that if my house were on fire, the first thing I would grab after my son is the blender. You get hooked. My son loves them too, we drink them several times a week, and in the summer, at least once a day. Green smoothies are for everyone, not expensive, and she even tells you which greens you can find through foraging.

There is an interesting back story. Her family had some health issues the medical system failed to cure or even provide manageable care for. So she did a ton of research and her family transitioned to a raw food diet. Their health dramatically improved and then hit a plateau at one point. After doing extensive research on the chimpanzee diet, Victoria realized the missing link was greens. The story is fascinating, illuminating and very exciting. Why wasn't this obvious to all of us all along--it's so simple!

Green Smoothie Revolution stands on its own, but I would highly recommend Green For Life first. You don't have to be a raw foodist or even heading down that path. This is for everyone, and that's the beauty here, it's accessible to all. If you feel like you need to boost your nutrition levels or know anyone who is suffering from ill health or a chronic condition, these books could be potentially life changing. Highly recommended.

Green Smoothies - The NEXT Generation, September 7, 2009
Victoria Boutenko's first book on green smoothies, Green For Life, covers the subject so thoroughly and clearly that I wondered what more she would find to create the basis for a second book. I was not disappointed! Green Smoothie Revolution offers dozens of new recipes that show off the smoothie's versatility and inspire you with new creative ideas. You can make a thicker smoothie and serve it as a savoury soup. Or make it thick and sweet and voil� -it's a satisfying pudding! There are also recipes for children or those who are new to green smoothies, and super green smoothie recipes for those who are wanting more green intensity! Some recipes feature wild or unusual greens, like grape leaves and milk thistle.

In addition to the extensive recipe section, there is a brief chapter to inspire pregnant moms (and dads!) to drink green smoothies every day to ensure a healthy pregancy, comfortable birthing time and super healthy baby. I use this chapter - and green smoothie snacks - in my Hypnobabies childbirth education class.

In another chapter, Clent Manich tells how he lost 230 pounds and gained strength, endurance and health benefits (and climbed Mt Whitney) in a year on a primarily green smoothie diet - very inspiring!!

The book contains enough basic information about preparing and drinking green smoothies to get you on your feet and blending! To gain a thorough understanding of all aspects of the subject, I recommend that you read both of Victoria's ground-breaking books - Green For Life (indispensible and very enlightening) AND The Green Smoothie Revolution (for the REST of the story). Why not have it all?

Brilliant Book, August 23, 2009

Green Smoothie Revolution: The Radical Leap Toward Natural Health

Hi Victoria.

This Spring, a friend of mine told me about you and your Green Smoothies and how they were changing his life. Although I have been mostly vegetarian (no meat and no milk products; fin fish and eggs occasionally) for 24 years, I was reluctant to try the Green Smoothies for a few reasons. The major reason is because of my allergies to many fruits; and the fact that I cannot tolerate a lot of sugars of any kind.

In June, I started adding spinach and other greens to my rice protein smoothies. I noticed a difference in digestion immediately. In July I purchased your Green Smoothie Revolution book. What a great book! I started experimenting two weeks ago. For the last 5 days, I have been using your recipes (modified to reduce the amount of fruit by 1/3 to 1/4 of what is recommended) and drinking Green Smoothies 2 to 3 times a day. In between the GS, I am eating one to two meals a day. I am already noticing a major difference in the way I feel, in just 5 days.

My digestion is getting better and better almost daily. My mood is improving (this is a big deal for me). My energy level has increased slightly. I am hoping that as I continue with the GS, my energy levels will climb.

I cannot wait to see what happens in the next few months!

I am so excited to be doing something for my health that actually seems to be working positively for me. I have told several family members and friends about your book.

Thank you very very very much for sharing your knowledge. Your GSR book is brilliant. I could write more, but I think this is long enough. :-)

Tammy

Sometimes Mothers are smarter than Doctors., September 17, 2009
What Victoria Boutenko has contributed to the field of practical nutrition is nothing short of a miracle. After first turning around the health of her immediate family with raw food, she tackled the subject of an optimum raw food diet. The leap to drastically increasing greens in the diet, making them palatable by mixing with fruit is sheer genius. She certainly did a lot of research, both on wild chimpanzee dietary habits, and an inspired 30 day green smoothie experiment with real people. She tops the book off with enough recipes to satisfy any palate. Finally, she includes the inspirational first-person account of a man who lost 230 pounds, conquering cravings by consuming green smoothies throughout the day along with fresh raw fruits and vegetables.

The Boutenkos had doctors who couldn't fix their health problems. The 400 pound man had doctors who gave him "an FDA-approved diet and exercise plan" which failed to get the weight off. It took a housewife willing to do research and go out on a limb with a revolutionary food concept to bring them all to a state of health. Not since "Lorenzo's Oil" have I read such an inspiring story of one mother's determination to use logic and science to create a food solution to health challenges.

Sometimes Mothers are smarter than Doctors!

Thank you, Victoria Boutenko.

This is too easy ..., November 8, 2009
I know I need more vital nutrition in my diet. I've tried raw, vegetarian, master cleansers; I just find it difficult to continue things long term with my busy work and life schedule and my completely carniverous husband. I'd experimented with this "green" smoothies in the past, but this book surpassed my imaginations on what you could do with a few leafy veges and some fruit - that can literally change your life. In just a few easy minutes I can have an absolutely delicious drink that's extremely filling, energizing, cleansing, and clarifying. I take to work and now several coworkers are starting thier own green smoothie revolution. I'm starting to experiment on my own now ... like adding whole golden flax seed to my blender before the vege/fruit - and grinding for 20 sec - then adding all the other ingredients ... or adding different spice blends for say umm - apple pie green smoothies. What's even more amazing is that my husband is becoming a fan - he actually is starting to make them on his own even when I am not around. ... Read more

Editorial Review

A winning combination of healthy eating and convenience.

Here's an ideal combination: a tasty meal, nutrition for good health, and the convenience of a slow cooker. The Healthy Slow Cooker offers more than 100 delicious, nourishing recipes that are healthy and contain key nutritional, health and wellness information. Along with a complete nutrient analysis, each recipe will feature: - An icon denotes vegan friendly recipes - "Mindful morsels" that highlight particular nutritional elements - "Natural Wonders" that provide an a overview of a dish's healthful benefits

For example, Indian-Style Chicken with Pur�ed Spinach provides 400% of the daily requirement of Vitamin K, and cumin in the recipe improves digestion. Here's a small sampling of the tantalizing array of recipes:- Creamy Polenta with Corn and Chilies - Moroccan-Style Lamb with Apricots and Raisins - Ribs 'n' Greens with Wheatberries - Winter Vegetable Casserole - Cranberry Pear Brown Betty - Indian Banana Pudding

For diabetics, the book features a separate section of useful advice and nutrition guidelines. ... Read more

Reviews

Healthy Cooking Made Easy, February 25, 2006
I studiously avoided learning to cook for 50+ years but a friend who's very health conscious recommended trying a slow cooker. This cookbook gave me the additional boost I needed. Finlayson is very knowledgeable about nutrition, and somehow manages to make it interesting to read about. Plus, she gives tips on what to prepare the night before, so you can set up the crock pot in the morning, turn it on, and have a great meal by the time you get home. I love the Thai Pumpkin Soup, which has become a favorite in our household. If you're trying WeightWatchers point system, this has an abundance of good recipes.

International Flair, March 23, 2006
Reviewed by Geri Eden for Reader Views (3/06)
In a world of fast food, deli's and supermarket fare, Judith Finlayson shows us how we can savor tasty, slow-cooked meals with only minutes of prep time. Her 288 page cookbook is filled with beautiful pictures of finished dishes, tips, make ahead info, nutritional charts, mindful morsels and natural wonders. Judith opens the book by giving an in-depth look at how to use your Slow Cooker by walking you through information about the various sizes of crock pots, how to care for them, tips on speeding up the cooking process, reducing liquids, the proper size, the use of herbs and baking within the crock pot cooker.
The cookbook is well organized, has an easy to read larger font and uses contrasting headers and shading that aids to move the reader's eye from one section to another. Her cookbook is separated into seven sections titled: Bread & Breakfast, Soups, Poultry, Seafood & Fish, Meat, Pasta & Grains, Just Veggies and Desserts. She closes with Diabetic Food Values, a Bibliography and an Index.
Her recipes include common spices that most cooks should already have on hand and fresh ingredients that can be easily found in any grocery store. No extra trips to specialty food sources. What's really impressive is that she covers all types of meals like dishes you can make for breakfast, lunch, dinner and snacks. One of my favorite recipes was for Creamy Tuna Casserole which is something you might never think of being able to cook in a crock pot.
Judith has written several Slow Cooker cookbooks and this particular book may be of special interest to those that enjoy recipes with an international flair. In addition to American and European favorites, there are numerous dishes from the Middle East. You will undoubtedly find dishes to please just about everyone. Finlayson continues to prove that Slow Cookers can be used every day and should be brought out for more than just the infrequent home or work party with food like queso, cocktail meatballs or party sausages. So dust off your crock pot and get cooking!

Not all at Once, February 1, 2006
THE HEALTHY SLOW COOKER:
More than 100 Recipes for
Health and Wellness

By Judith Finlayson

Slow cookers are different now. No longer do you put all ingredients in to return home and find an non-distinctive, mushy, rather flavor-lacking concoction.

After four books, Findlayson has reached important conclusions for better slow cooker creations. Some of these make her feel zucchini, peas, snow peas, fish, seafood, and milk/cream do not respond well to long cooking. She also feels peppers, hot sauces and curry powder do not do well with long cooking. Her solution? Add these during the last 30 minutes of cooking.

Each recipe has a two-page spread with headnotes, preparation tips, make ahead hints, "Mindful Morsels," and "Nuture Wonders" which expand on the nourishment of the main ingredient, The book also gives Nutrients Per Serving and significant vitamin content.

Besides breakfast, even bread items and tempting desserts, The Healthy Slow Cooker helps you make some tempting, exciting dishes. Here a description of some of the recipes:

Beet Soup with Lemongrass and Lime -
Combines garlic, gingerroot, red bell pepper, red chile, lime zest, coconut cream and cilantro.

(The Spanish favorite) Caldo Verde -
Has cumin, onions, carrots, garlic, chickpeas, potatoes, paprika, collard greens and smoked sausage

(A Moroccan favorite) Harira -
Calls for celery, onion, garlic, tumeric, lemon zest, tomatoes, red lentils, chickpeas and parsley. This is best topped with Harissa made from red chile peppers, caraway and coriander seeds, cumin, sun-dried tomatoes, garlic, lemon and sweet paprika

Spicy Peanut Chicken -
Incorporates, onions, carrots, celery, garlic, gingerroot, peanut butter, lemon juice, soy sauce, red curry paste, coconut milk, green peas, roasted peanuts and cilantro.

Cioppino -
Made with onions, fennel, garlic, anchovy filets, tomatoes, dry white wine, fish stock, white fish, shrimp, crabmeat, red bell pepper, chile pepper and optionally topped with Easy Rouille made from mayonnaise, garlic, olive oil, lemon juice and hot paprika.

Beef and Barley with Rosemary and Orange -
Includes mushrooms, onions, celery, carrots garlic, orange zest and dry red wine. Can be topped with Persillade of parsley, garlic and balsamic vinegar.

Chili con Carne -
Make with flour, olive oil, onions, garlic, oregano, cinnamon stick, cumin, beer, kidney beans, ancho chili powder, chipotle pepper in adobo sauce, poblano chiles, cilantro, sour cream, red onion and roasted red pepper strips.

Barley and Wild Rice Pilaf -
Calls for onion, garlic, rosemary leaves, tomatoes, vegetable stock and toasted pine nuts.

Tamale Pie with Chili Millet Crust -
Make with onions, olive oil, celery, garlic, oregano, cumin, black or pinto beans, tomatoes, corn kernels, green bell pepper and jalapeno or chipotle pepper.
May be topped with millet, water, black pepper, Monterrey Jack cheese and chopped green chiles.

Review by Marty Martindale, 2006, Largo FL

Healthy and Delicious!, September 21, 2008
If you read some of the reviews on this site you'd think that the author has you going to exotic and bizarre grocery stores and spending hours preparing these dishes. Its simply untrue. If you're looking for a cookbook that has you open 5 different cans of salty foods and throw em all together for some mushy and unrecognizable (yet fast!) food product then don't buy this one. This one outlines how you can create wonderful, filling, nutritious meals for your whole family. Yep, you are required to chop up fresh fruits and veggies and add in whole grains and beans but isn't this what we should be adding to our meals anyway? I've tried probably half of the recipes in this cookbook and I have enjoyed them all. They freeze wonderfully so you can place them in individual portion sized containers to bring for lunch. This is nutritious and thrifty. She uses almost no processed foods in her recipes (except broths but you can make those yourself) which I appreciate as we try to avoid those foods. I highly recommend this cookbook as her approach to "healthy" food is moderate and logical. BTW, I live in a fairly small area and have been able to find all ingredients needed at my local generic grocery store.

Not for a beginner or if you want easy recipes, January 9, 2007
Unfortunately I have to agree with "too difficult"s review.
This book has wonderful recipes but they are more complicated than if you tried to cook them the standard way using a regular cookbook. This works for people who actually get home from work before 7pm or have time to prep for cooking. Could be a good weekend cookbook.
Really it seems some of these things could be adjusted to the modern working person's lifestyle, it would be better if the cook book gave you alternatives to "browning seeds and grinding them"(!) Healthy cooking doesn't really require all that. But I plan to substitue here and there through out the book........ If I keep it.
On the plus side: Lovely pictures.

Inspiring and useful book for cooks of all levels -- and time constraints, April 7, 2008
I think this is an absolutely wonderful book. It makes it possible even for someone like me -- with little cooking experience, even less time, and to boot, a kitchen that is in the middle of a serious renovation -- to prepare delicious and very healthy foods. The food is incredible, the instructions are clear, and the accompanying information is very useful. I can't say enough good things about it. In addition to being healthy, each recipe is unique and subtle, yielding a dish that makes my short time in the kitchen very rewarding. The book is organized well with a layout and pictures that invites browsing through the recipes.

Most of my previous health food endeavors have been limited, primarily, to low-calorie foods. This book takes healthy eating to a different dimension by considering vitamins, ratios of meats to vegetables, and nutritional variety. I've enjoyed reading the information paired with each recipe as much as I've enjoyed the food itself. And that's saying something -- I've prepared perhaps one-third of these recipes, and all have been winners. It includes recipes using a wide variety of ingredients, many of which I would never have tried nor known how to cook without using this book. For me, it's perfect -- this is the kind of food I want to eat, but learning the techniques and cooking it via means other than the slow cooker is not something I have time to do, unfortunately.

My time and budget constraints have meant cutting a few corners prescribed by the recipes, but the recipes have turned out very well for me. The book includes instructions and measurements for grinding your own spices, as well as introductions to exotic and otherwise intimidating (to me) specialty food items that require going beyond the fare at, say, Kroger grocery stores. I don't grind my own spices -- I buy them in bulk to save money, and for these recipes do my best estimations based on guidelines in the beginning of the book and my own tastes. I also try to substitute some of the more expensive food items. (Many recipes call for nothing beyond the ordinary, and the ones that do usually only have an ingredient or two that exceeds my normal food budget.) The recipes are still FABULOUS.

Another aspect of the book that many here have noted is that the cookbook author includes, in each recipe, instructions for "softening" vegetables and browning meats on the stove before putting in the pot. This makes a huge difference in terms of taste. And I must also say that of the other slow cooker cookbooks I own, most say in the introduction that doing this is a good idea, but they don't include it in their recipes. Given that, this cookbook isn't significantly more complicated in its instructions than most others on the market.

I will soon wrap up this long review... but I do encourage anyone interested in a relatively easy way of cooking healthy, truly unique food to seriously consider this book. The results of each recipe are undeniably wonderful, and I believe the ingredients and methods are adaptable to a wide range of cooking abilities and budgets.

Delicious, healthy food for working families, October 23, 2007
This cookbook asks you to brown the meat and veggies ahead of time. This makes a tremendous difference in the taste. No gray, mushy meat here. I do the prep work the evening before (usually less than a 1/2 hour) then set it to cook in the morning. OK, yes, I do put it in the 'frig over night. I find I prefer to cut the time by one to two hours from the one Ms. Findlayson recommends.

I also like the nutrition information provided for each recipe.

My college bound son asked for this cookbook and a crockpot of his own. That's as high praise as I know of.

Wonderful Cookbook, March 16, 2007
If you don't mind some prep time, this is an amazing cookbook. The author really did a great job with guidance on so many levels - how to prepare, when you can prepare parts of the recipe ahead (and how), what the nutritional values are, etc. I haven't had a single recipe come out poorly, and I am no cook.

Coolest Cookbook Ever, September 10, 2006
I've gone through enough cookbooks to confidently say that this book is the best presentation, and tidbits of information about health benefits, nice pictures of select recipies, and yummy, original, simple recipies for your slow cooker. I came back to this site to see if there would be other cookbooks by this publisher. I don't give it five stars, only cause I have to do all the cooking and am bitter.

Wonderful!, November 15, 2008
I normally cook and cook a lot every single day!
This slow cooker is my first one.
On the contrary of what the recipes advise, I throw everything in the pot and forget it. Nothing prepared ahead as suggested or whatever.
The result? Delicious.
Take my word, don't bother, make your life easy. Collect everything you have and that's it. If the peppers are missing, too bad if they are not essential of course. You do not have fennel but have fennel seeds, that will be it.
It is creative, simple and easy if you want it to be that way :)
And a tip, you've put too much water? Simple: take the cover off...
Enjoy,
Claude ... Read more

Editorial Review

Urban Pantry is a smart, concise guide to creating a full and delicious larder in your own home. It covers kitchen essentials, like what basics to keep on hand for quick, tasty meals without a trip to the store, and features recipes that adapt old-fashioned pantry cooking for a modern audience. Avid chef and gardener Amy Pennington demystifies canning and pickling for the urban kitchen and provides tips for growing a practical food garden in even the smallest of spaces. Her more than sixty creative recipes blend both gourmet and classic flavors while keeping economy in mind.

Urban Pantry holds sustainability at its center: Take advantage of local ingredients, eliminate wasteful kitchen practices, and make the most out of the food you buy or grow. ... Read more

Reviews

A great addition to my Cookbook Library, May 7, 2010
I have a huge bookshelf full of cookbooks. In fact, I will not allow myself to purchase cookbooks anymore, because I do not have any room to store them. That being said, 'Urban Pantry', which I just acquired, is so worth the small amount of space it takes up! Every single recipe is one that I will try, which is saying a lot--usually I take only 1 or 2 recipes away from a cookbook this size. The author writes in a voice that makes you feel like she's right there in the kitchen with you--and her words are practical and fun.
So far, I've tried the berry syrup, cracker recipe (best!), and am working on the ginger beer. I have been cooking for a long time, and still learned a lot from this book. I have pretty much every ingredient the recipes call for in my pantry, which make the recipes extremely accessible. The pictures are beautiful, and overall the entire reading experience inspiring. You too, can preserve in small batches, make your own crackers and sodapop at home, all without spending a million years and a million dollars doing it!
Highly recommended!

Only 5 dozen?, May 7, 2010
What a great cookbook! I knew from the cover of this book, that it was going to be a good one. I know, I know, "don't judge a book by it's cover." Glass jars of polenta and beet greens, these are a few of my favorite things. And I'm now planning to add open shelves in my kitchen.

Beyond the cover, I thought the author did a great job of keeping it personal with great suggestions, stories and few ingredient recipes. The recipes seem classic, but with a twist to keep the recipe, economical, local, and beautiful. I started out with the cracker recipe, and I HIGHLY recommend that one. I'm no baker, and these turned out so delicious, I want to share them with everyone I know. Next I tried the super easy Carrot-Coconut Milk Soup. So, simple, so delicious, and so easy!

My New BFF, July 28, 2010
When I first saw the title I knew I had to have it. Urban Pantry, Thrifty, Sustainable, Seasonal? Amy's words spoke right to me.

I am a new stay at home mom and we are on a real tight budget, $200.00 every other week for a family of five. I decided to base our grocery list this pay day off of her recipes mainly for two weeks. We spent 190.00 total at Costco for the basics, PCC for a few extras, and our family sized box from our CSA that we receive weekly. We've been eating like kings, and organic none the less! The recipes are so simple yet have that little extra something special. I just made the perfect roast chicken tonight and my husband asked me to marry him...again! Maybe that recipe should be renamed "love bird" or "proposal chicken", no kidding.

I am looking forward to trying EVERY recipe and taking up canning for the first time, and next spring planting a back porch garden all with my new BFF. This book has been so inspirational. I also live in Seattle and my front porch view is dumpsters and a parking lot. I used to think I couldn't wait to have a real yard, but now I can see there's no reason to wait to plant a garden. I used to think my "two butt" kitchen wasn't big enough for canning but, now I can't wait for small batch preserving.

Amy makes the most daunting tasks simple and savvy. Her words are inviting and friendly. Her tips and advice are smart and timely.

I own MANY cook books and just this one speaks to my soul.

I just subscribed to edibleSEATTLE because I heard she's a contributer because, I as well can't wait for her next book.

Great chioces for a busy mom, May 7, 2010
I am very happy I stumbled on Urban Pantry. Being a mom of 5, getting different menu ideas together that evryone loves is hard BUT Urban Pantry by Amy Pennington has solved that hindrance. I made the milk-braised pork and they actually all liked it - I was shocked! Amy Penington shows you how to cook great food wonderfully.
Additionally, the photos are great. You wish you could lick the page.

Nice book!, July 8, 2010
I love the simplicity of the recipes, the healthfulness, and her thinking outside the box. And Amy's enthusiasm is infectious--makes it fun to plan a meal! I think lots of cooks would enjoy sauntering into a pantry such as Amy's.

Delicious Food and Writing!, September 14, 2010
I met Amy at a canning class at a local cooking school and walked away with her book that night. As soon as I got home, I commenced to reading it - no, devouring it - like a novel! It's such fun to read and so witty and practical. A million recipes are dog-eared already. Her batidos are to-die-for, the Peanut Soba Noodles easy and so satisfying if you're in the mood for something a little Thai-ish, and her apricot mustard provided me with a delicious introduction to the world of small-batch canning. Amy rocks, her urban pantry rocks, and your family and friends will think YOU ROCK, too, if you give this book a whirl!

Applicable Even for the Bachelor!, July 8, 2010
As a former cold-pizza-and-warm-beer bachelor, I found great use in Amy's timely and terrific tome, _Urban Pantry_. I eat tastier and cheaper and healthier than ever before.

Simple, Lovely Recipes, October 9, 2010
I have 155 cookbooks. No, I'm not some crazy fanatic who counts her cookbooks. I'm a crazy fanatic who keeps all of her cookbooks in her virtual library on Goodreads. I have seriously cut back on my cookbook buying, so when I do get a new cookbook, I expect a lot from it. Amy Pennington's Urban Pantry: Tips and Recipes for a Thrifty, Sustainable and Seasonal Kitchenwas everything I hoped it would be and more.

Normally, I wait until I've made several recipes out of a book before I review it, but this was just so lovely, I had to share it now. First of all the pictures of her pantry with all the food in jars totally won me over immediately. Put some polenta, or beans, or grains in jars and line them up in your pantry, and I am in love. Then take those simple, lovely ingredients and turn them into simple, lovely meals, I am yours forever.

She divides the book into chapters titled: Breakfast, Appetizers, Soups, Salads & Side Dishes, Main Courses, Garnishes Vinaigrettes & Sauces, Pantry Staples, Pickles & Preserves, and Desserts. Picking just one recipe from each chapter:

*Hippie Hotcakes
*Onion-Thyme Tart
*Herbal Minestrone
*White Bean & Preserved Lemon Salad
*Over Easy Tomatoes with Polenta
*Steeping Fruit
*Homemade Bread Crumbs
*Boozy Blood Orange Marmalade
*Vanilla Quinoa Pudding

And there is lots more! Really, I've marked practically the whole book to make. The vanilla quinoa pudding is next on my list. I was trying to decide last night, what I could quickly make, so that I would have at least tried one of the recipes. I settled on Quick Pickled Chiles, because I love all pickles and because I had just picked some peppers from my garden. These were quick, simple, and a nice spicy garnish for a simple fish dish.

The approachable urban pantry, October 1, 2010
In a world of cake mixes and "real simple" shortcuts Amy Pennington brings us back to what food is supposed to taste like. This cookbook reminds us that good ingredients make good food, it doesn't have to be expensive, complicated or even well plated to satisfy our need for real food. Her down-to-earth approach takes away the intimidation and her carful instructions provide even the most timid chef with the confidence to succeed.

Each chapter, broken down by course, highlights pantry staples such as quinoa, chickpeas, buttermilk, and eggs. Her chapter on kitchen economy reminds us of our grandmother's waist-no-want-not adage with a modern and approachable twist. Simply put homemade chicken broth kept in the freezer tastes better then even the organic kind from the store.

If you have been craving food that satisfies a deep hunger this is the cookbook for you.

For more about Urban Pantry check out my blog [...]

Best of the Basics!, July 9, 2010
I usually have most of these items in my pantry... it is a matter of putting them together to create something healthy and delicious. The portion on canning is really the golden ticket to keeping stocked all year long!! Thanks Amy Pennington, I look forward to your next book!! ... Read more

Reviews

A beautifully printed book with great recipes, August 5, 2008
This is my favorite of Jamie's cookbooks. For one thing, the photography is gorgeous: full page, full color images of jamie's garden and the sumptuous feasts it produces. Secondly, the book itself is beautifully printed on unusually grainy paper, giving it a high-quality, handmade feel. And finally, the recipes are great. You must try the roasted carrot and avocado salad! The book is organized by season, with various fruits and vegetables getting there own little chapters, including growing tips! Wonderful.

The previous reviewer who complained that there weren't enough vegetarian recipes must have had the wrong book. In fact, while there are plenty of recipes with meat and fish, there are many, many recipes which focus on fresh fruit and veg. I don't think you'll regret purchasing this book.

Brilliant !!!!!, June 2, 2008
Fantastic book From Jamie Oliver!!!! I have been putting his organic farming lessons to good use and am proud to say that I have my first real garden! I love the way he is sooo passionate about his garden and even gives you the dirt on the secret love affair he is having with it behind his wife's back! haha :)

I see that another reviewer didn't like the dead rabbit picture or other game pictures in the book which is interesting because it shows just how far removed we are from the food that we eat. Jamie is trying to change this by getting you closer to what you are putting into your body by using the freshest of ingredients in a seasonal way (that includes fresh meat). The book itself is set up in seasons and has a wonderful variety of offerings for each. (However; if you did happed to catch the Jamie at Home show on the Food Network you will already have seen the majority of these recipes).
They are fantastic recipes though, and I do use them very often. Some cookbooks I buy and they quickly become dust collectors. This one however; is permanently open!

I do highly suggest this book to anyone who cares about good cooking in a fun way and wants to learn a trick or two about organic gardening. It really has helped me reconnect with food in a way that eludes most Americans today. And please...get over the rabbit pics, let me just clue you in to the fact that your fish and chicken don't actually hatch with little Styrofoam containers around them perfectly filleted and ready to cook! Buon Appetito

Typical Jamie...., March 23, 2008
I just happened upon this book at the local grocery store but didn't hesitate to purchase it as I've always enjoyed Jamie Oliver's cookbooks. His writing has always been down to earth and he seems to 'relish' (pun intended!) any opportunity to educate the public about making healthy, delicious eating practical and realistic. He's forever 'encouraging' us to eat responsibly...with a healthy dose of common sense and absolute sincere appreciation for where our food comes from and in which form it takes on our plates. His humour and generous spirit shine through, as always.
As a gardener I especially appreciated the way he's chosen to write a very simple book that includes information on growing your own food, making ethical (without being too preachy!) food choices and most of all...simply and truly enjoying quality, delicious REAL food.
Good job, Jamie!

Not sure I could live without this cookbook now..., November 28, 2009
First: I never write product reviews. However, after eating delicious meal after delicious meal thanks to this cookbook, I just had to offer my accolades to the list. My husband and I love to cook. We love to try new recipes at least a couple of times each week. EVERY meal that we have tried from this book has been great. Mushroom risotto? Yum. Italian bread and cabbage soup? Amazing. Essex fried rabbit? Delicious. Indian carrot salad, steak and Guinness pie, rhubarb fool...aaahhh. These are just the recipes that I'm thinking of off of the top of my head -- I know I'm forgetting many other stellar ones that we've tried. This might be the best Christmas gift I've ever received. Also, the gorgeous photography and interesting discussions on gardening and sustainability make it an interesting read as well. I highly recommend this book.

Jamie gets back to the basics with great rustic cooking, November 30, 2008
This is Jamie's best cookbook yet. This is the companian to his newest Food Network series by the same name. This great chef has a knack for combining unusual elements together and presents them in a wonderfully rustic and simple manner. For the home gardener, Jamie reveals his techniques to growing vegetables and fruits, putting the reader on a personal level with the chef. It reminds me of Irish super chef Denis Cotter, who also sees the importance of understanding the growing process.

Anyone can reproduce these recipes using Jamie's basic techniques. Its his ability to meld unique combinations together that makes him a genius. This is really a must-have for any serious foodie interested in gaining insight into the creative process behind some truly great-tasting dishes. Thanks, Jamie.

Great companion to the show, December 12, 2008
In Jamie At Home, Jamie Oliver has collected a wonderful selection of fun, tasty, easy-to-make recipes. If you get a chance to watch his Food Network show of the same name he usually bangs together two or three of the recipes per show, giving a good overview of his techniques. I've learned some simple time-saving shortcuts from him that make my experience in the kitchen even more enjoyable.

My least favorite of his cookbooks, but great for "large garden" farmers, July 6, 2010
I should start by saying I consider the author to be an excellent chef with fresh and natural food...I am a fan.

I also am grateful that he went deeper than simply listing recipes. He mentioned the best eggs to buy (organic) and what happens to both the eggs and chickens in factory situations and why the health of the chicken matters to taste. He adopted hens who were crippled from having to stand on a wire their whole lives without moving in a factory farm.

I love that he focuses on fresh ingredients from the garden.

Okay, so that said...

First, this is for someone with a massive garden. We have a huge one but each recipe calls for quite a list of fresh ingredients including all the spices. Either decide what you should leave out, figure in your head how much dried herbs to use, or hope that you grow tons of veggies and herbs or it will be costly in many cases.

Second, I simply found the dishes to be pretty unusual in many cases...

I'll get to that in a minute though. I have to say first that it was REALLY odd to have a baby lamb with a number spray painted on him being sold for slaughter at a market on the front of the lamb recipes. What?? I would like it if I thought that was delivering some kind of message, but I knew it wasn't since it was followed with the best ways to cook him. That was a bit unappetizing...even if I could find lamb in the grocery store, that picture would stop me in my tracks.

I'll overlook that and say the rest of the pictures are just gorgeous and he has an amazing garden...but back to the unusual tastes...

Here are some examples of recipes in the book:

Incredible smashed peas and fava beans on toast
Really very delicious simple lamb tartare (Oh, God, raw lamb...oh it looked horrid)
Curried Cauliflower Fritters
Indian Carrot Salad
Smoked beets with grilled steak and cottage cheese dressing
Grilled butterflied monkfish with a sweet runner bean stew
Crispy Zucchini flowers stuffed with ricotta and mint

While not all dishes were unusual, many others were simply recipes for plain grilled fish or grilled meat, a pizza, etc...

Too, there were so many photos and divider pages that this large cookbook actually held very few recipes in comparison to the size of the book.

I love all things veggie but I guess my garden is more limited than I thought prior to purchase.

That said, this is a GREAT chef. Although I wasn't a big fan of this cookbook and wound up just tearing out 4 recipes and giving the rest of the book away, I have most of his other books and I do like them.

Bottom line, decide if you feel adventurous, have a true farm garden or even don't mind a trip to a specialty market for some of the ingredients...if so, it's a good one and he inspires. If not, try some of his other works or flip through this one at a store for a good length of time prior to purchase.

Still, kudos on the chicken chapter. Most are uneducated on the inhumanity of regular farm raised hens and I applaud that education.

Making food fresh, local, simple and delicious, October 30, 2008
I loved the series and the cookbook is a great companion in the kitchen. Jamie Oliver has convinced me that we can make small differences to our habits when cooking that make big changes not only for our palettes but for our communities. I now will go the extra step to try to buy local when possible. I will search out available farmer's markets. I will speak with the grocer as to why there is not local produce. And then we have the actual taste of the recipes! So far, my particular favorites are the English Onion Soup with sage and Cheddar. This is a very basic recipe with the emphasis on the bountiful array of different onion species. This is the essence of Jamie's recipes, simple ingredients but perfectly put together making a memorable meal.

For those that enjoy his series on the Food Network, October 13, 2008
I have made several of the dishes in this cookbook and they have turned out very well. If you enjoy cooking with seasonal, fresh ingredients you will find it a valuable addition to your collection.

Another gem from Jamie!, March 3, 2010
When I first came across Jamie Oliver's program on TV years ago, I was a bit put off by what I considered his overly enthusiastic manner. I continued to watch, however, and soon became a huge fan. This guy is one of the treasures of the cooking world.

I have all his books and use them all the time. This latest has lots of gardening tips, etc. in it that I don't need. The recipes are great and you can skip the parts about how to grow turnips. The recipe for baked fish with leeks and bacon alone is worth the price of the book, as is the spicy pork and chilli-pepper goulash and the potato and chorizo omelette with a kinda parsley salad. I've only tried one of the desserts - the rhubarb and sticky ginger crumble which is homey and delicious. His desserts are usually a high point for me in any of his books and this looks to be the same

I would recommend that you get all of his books. Immediately! Right this second!

As Jacques Pepin would say "Appy Coooking" with Jamie Oliver. ... Read more

Editorial Review

Parents will do almost anything to get their kids to eat healthier, but unfortunately, they've found that begging, pleading, threatening, and bribing don't work. With their patience wearing thin, parents will "give in" for the sake of family peace, and reach for "kiddie" favorites--often nutritionally inferior choices such as fried fish sticks, mac n' cheese, Pop-sicles, and cookies.

Missy Chase Lapine, former publisher of Eating Well magazine, faced the same challenges with her two young daughters, and she sought a solution. Now in The Sneaky Chef, Lapine presents over 75 recipes that ingeniously disguise the most important superfoods inside kids' favorite meals. With the addition of a few simple make-ahead purees or clever replacements, (some may surprise you!) parents can pack more fiber, vitamins, and antioxidants in their kids' foods. Examples of "Sneaky" recipes include:

-No Harm Chicken Parm
-Power Pizza
-Incognito Burritos
-Guerilla Grilled Cheese
-Brainy Brownies
-Health-by-Chocolate Cookies
-Quick fixes for Jell-O(R)

It's a book chock-full of strategies that will help any parent incorporate better health for the whole family. ... Read more

Reviews

I can't say enough good things about this book!!, May 29, 2007
This book is truly amazing. I have two children who won't eat a mini-carrot between them, and they are now downing veggie after veggie without suspecting a thing!! Here is the funny thing- it works on my husband too! He claims he doesn't like sweet potatoes, but he has eaten them in so many things now- I just wait and tell him afterwards (haha, guess what you just ate?!). Do I feel guilty about sneaking veggies? Not at all! Whatever I can do to help my family be healthier, I would do in a heartbeat. I have a couple of hints- first of all, buy all of your veggies at once and spend about 3 hours one afternoon once per month making the five most common veggie purees. Pour them into individual serving size freezer bags and then put all of the little bags into a gallon bag (one per type of puree), label them, and you are good to go! This is much easier than trying to puree veggies for each meal, it would become so time-consuming that you would be tempted to change your mind at the last minute and make something easier (and less healthy). I grab a bag out of the freezer, quickly defrost and then stir it in with the kids mac n' cheese, chocolate pudding, and all sorts of other "treat food" that all of a sudden become vitamin-rich dishes. I also pre-make some of the breading and flour mix too, and keep them vacuum-packed...it really simplifies things at dinnertime. Likewise, I make the breakfast cookies in a triple recipe, and save them and freeze them for a quick, easy and healthy breakfast. The meat recipes in this book are also excellent- the sloppy joes, meatballs, and the meatloaf- as well as the baked ziti and the pizza- are especially fabulous. This is the first book that I have felt compelled to write a review about, but I felt I absolutely had to do it! We have been eating almost exclusively on recipes from this book for a month now and we all feel so much healthier. Kudos to Missy Chase Lapine! Thank you!

Mixed thoughts but overall favorable, October 10, 2007
Let me first say I like this book and I am glad I purchased it. I echo other reviewers who question the idea of hiding foods instead of teaching your children to enjoy them. However, this is certainly a way to sneak some in while you are attempting the teaching.

My kids are not THAT picky, but they are children after all so of course they would prefer nothing but cookies for the rest of their lives.

I have made all the purees so far and have tried many of the recipes. I have also used the concept in my own recipes with great success.

Like other reviewers, I am also wondering how much nutrition is left in the food once you boil it down to nothing. In some cases, I have added the water I boiled the veggies in to recipes in other ways. Don't know if that helps anything, but it made me feel better about it.

Now for my disappointment about the book...the recipes don't have nutritional values listed. yes, there is a list of nutrients provided by the sneaked in foods, but no real nutrional value - ie calories, fat, fiber, etc. My next project will be to calculate nutritional value based on my old recipes versus adding the new recipes. I am not certain how much I am actually changing the value - in other words, am I doing a fair amount of work for little improvement? The sneaked in foods seem to be in such small amount sometimes I am just not sure that there is a real value in it. I guess something is better than nothing, but since my kids already eat fairly well, I am not convinced that it is worth all my extra effort.

I should say for the record that I have 4 children -infant, 2,4 and 13. The overall concept is not THAT much work, but I decided to go gung ho and made every puree over a couple of days - many tiny containers in my freezer now with 1/4 cup dollops of purees. Also, I have a managerial job where I work 50-60 hours weekly away from home. I cook meals ahead of time and leave them for stay-at-home husband to put in the oven. He is NOT in on the sneaking (just for fun). I have included my 13 year old in the plan b/c she is a very healthy and adventurous eater -so this is our little joke on the rest of the family. As I mentioned before, I have been able to incorporate the concepts into my own recipes and have had no problems so far. I usually cook large quantities in advance - ie 4 gallons of chili or meat sauce - then separate and freeze for quicker meals later. The purees figure quite well into that plan because I can whip up a batch and add the entire amount to my stock pot instead of measuring out these tiny amounts for later. AND I have not had any problems with my frozen dinners. I can tell no difference from before I began adding the purees.

My last concern about the book is that (much like me in this post) she spends almost the first half of the book going on and on about how great it is before ever starting to tell me what to do. Also, the recipes are certainly not difficult or gourmet quality, but they do require a little bit of cooking knowledge. Sometimes they act like I haven't a clue about the kitchen "makes about 1 cup of puree...double the recipe if you want more" (gee, never would have thought of that). Other times they can be a bit ambigous "makes 8 large muffins...scale quantities for smaller muffins" - well "large" turned out to mean the normal size muffins, not the larger muffins I had hoped (not a big deal, you just have to figure out what they mean).

Overall, useful book...gave me several ideas I had not thought of before. I have been able to use the recipes in the book as well as incorporate the concepts into my recipes. After several weeks and many recipes, we have had great success...no flops, and no one has suspected a thing.

Just what we needed!, September 30, 2007
I wanted to serve one meal to everyone in our family and quit playing short order chef. I never have wanted food to become a battleground for my kids. And, I wanted to incorporate more veggies and fiber in to all of our diets. This book has some fantastic ideas on how to alter my cooking to accomplish my goals.

I made macaroni and cheese last night and watched both my boys (2 and 3) devour sweet potatoes and carrots without a complaint. This stuff works. I cooked more carrots and sweet potatoes that I needed for the puree, and served some of the chunks on our plates. I enjoyed the cooked carrots, and my kids didn't throw the chunks of veggies off their plate onto the floor. One of them actually licked the carrot in curiousity. I'll continue to serve sneaky nutrition AND undisguised versions on the plate. Eventually, my kids will eat the undisguised versions.

What works for me is to plan on preparing ONE puree a day, preferably when it is quiet. I freeze the puree in ice cubes by the tablespoon, and then can add them as needed to recipes. I can rotate thru the purees and not feel overwhelmed. And if I skip a day or two, I have frozen reserves to fall back on. That also lets me make the purees using on-sale produce.

We dont care who did it first, the Sneaky Chef is the one that works.,, December 17, 2007
We dont care who did it first, the Sneaky Chef is the one that works.,
Sleep Doctor "Dr. Mom, MD" (Los Angeles, CA) - See all my reviews

This review is from: Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food (Spiral-bound)
This weekend 7 friends and I got together to compare recipes from The Sneaky Chef(TSC) and Deceptively Delicious(DD). Our primary loyalty is to our kids and getting good food into them. We don't really care who did it first, just what works. We've been successfully sneaking for months and need more recipes now, so we were eagerly awaiting the release of Deceptively Delicious.

We chose six duplicate recipes from each book (12 total) and did double-blind (where neither the server nor the child knows which is which-only the cook keeps track) side by side taste tests. The whole process took all day Sunday. We chose to make mashed potatoes, mac n cheese, peanut butter & jelly muffins, brownies, chicken nuggets and meat loaf.

Summary: For one reason or another, kids clearly preferred the recipes from TSC. The main reasons seemed to be that DD's were too sophisticated in flavors and the textures were off. The cooks felt that TSC was more geared towards kids' tastes, especially where picky eaters are concerned, and addressed the needs of the cook better. Roughly half of the recipes in Deceptively Delicious are the same as in The Sneaky Chef, which was disappointing since we're starved ; ) for new recipes at this point.

The following are the detailed results:

Mashed Potatoes: Kids' preference: TSC. Main reason: "Creamier." DD was called "watery" by most kids. Cooks found both recipes easy to make and would do so regularly.

Mac n cheese: Kids' unanimous preference: TSC. Main reason: "the same as they're used to." Kids rejected DD version as "adult food" and would not eat it. Cooks' also preferred TSC. Reasons: DD has too many ingredients, is too expensive and time consuming to make regularly.

Peanut Butter & Jelly Muffins: Kids' preference: none. A clear tie. This was probably due to the dominating peanut butter flavor in both recipes. Kids did prefer the appearance of DD, though, as the jelly was visible on top of the muffin and TSC is hidden inside.

Brownies: Kids' unanimous preference: TSC. Main reason: DD had a slightly bitter to some kids but all found the texture "too pasty." Cooks found both recipes easy to make and would do so regularly.

Chicken Nuggets: Kids preferred TSC overall. Main objection to DD: "too spicy and mushy." Cooks' also preferred TSC. Reasons: DD has too many ingredients and the flax meal contributed to the too-soft texture.

Meat Loaf: Kids unanimously preferred TSC. Unanimous objection to DD: "too spicy and mushy." Cooks' unanimously preferred TSC for texture and flavor.

Note: The layout in DD is more clear and concise, and having the photos next to the recipes is also very helpful. TSC would take a lesson here.

Finally, we hope that many more authors get on this sneaky bandwagon-we need more recipes

An excellent primer, October 25, 2007
This cookbook gives you excellent suggestions on how to get more nutrition into your children by adding it to their favorite foods. But let's face it...there are sometimes when I really can't stand looking at another vegetable on my own plate and don't even get me started on my husband's eating habits. Enter this book with it's easy to make kid friendly recipes for the kid in all of us. I was able to find all the ingredients at my regular grocery store..a major plus. So far I've only tried a few of the recipes-breakfast cookies (made with wheat germ,whole wheat flour and total cereal), sneaky strawberry smoothies (this has avocado in it but you can't taste it!) mac and cheese (this hides cauliflower, zucchini, yams and carrots) and they are excellent! My teenager has even requested the breakfast cookies for her midmorning snack. My toddler who is an EXTREMELY picky eater has eaten everything that's been given to him and wanted more. Mrs. Lapine has even included suggestions for improving the nutrition of exsiting food like oatmeal and applesauce in addition to suggesting what baby foods to use if you just don't have time to make the purees. This book got me thinking of ways I could boost the nutrition in our family favorites as well. An excellent resource.

Great cookbook for EVERYONE!, October 19, 2007
I bought the Sneaky Chef after purchasing Jessica Seinfeld's book. I wrote a rather long review of Jessica's book, so now it is Missy Lapine's turn. It is hard to compare the two of them, believe it or not, as the two books are laid out and set up differently. One big difference is Missy's book is set up where you see all recipes in order of the purees, so you can look up Orange Puree or Purple Puree and see what you can make. It is also laid out in terms of meals: Breakfast, Lucnh, Dinner, and Snacks. There are more photos in Jessica's book than Missy's if photos are important to you.
WHY ONLY FOURS STARS? For two reasons: The binding of the book is not in a spiral fashion. I have a thing about cookbooks being able to lay flat on the counter. An odd thing, I know, but to me it matters a lot. The other reason is her recipes have cute names like "Maxed out Meatloaf" or "Gotta Lotta Lasagna" - in other words they are not in alphabetical order. Again, some may quibble but I like my lasagana to be listed under the letter "L." Want to make a burrito? Look under the letter "I": Incognito Burrito.
Jessica Seinfeld's book has purees that are one ingredient: Sweet potato, borcolli, etc......in Missy's book the purees are two ingredients. The juices you can add to recipes are one ingredient. My advice: Look at both books, compare and see which one you prefer. I prefer Jessica's book because the recipes are a bit simpler and again, I like the binding on Jessica's book. Both books offer up a lot of nutritional advice for making everyday foods a bit more healthy, namely boxed macaroni and cheese, pizza bagels and Spaghettio's. As I said in my review of Jessica's book, wouldn't it be wonderful if all of us ate five servings of fruits and vegetables a day? Let alone kids? I like adding purees to my own foods to get more fiber in my diet, along with flaxseed for better health.
MAKING THE PUREE: Don't be intimidated, it is not that hard. I used a Vita-Mix as my food processor and a rice cooker to steam the veggies (don't boil them to a pulp, just steam them.) Even if you don't have these items, you can always start with the sweet potato. You can bake it, clean it out and whip up a puree with some water and a fork and there you go. Another thing: some folks have complained about using so many small plastic bags. I used very small serving Gladware containers so you have a single serving to pull out of the freezer. What else happened to me was I used the small plastic baggies, but they were a little wet when I put them in the freezer. Then they froze together. Ooops! I really believe both books have a lot of merit but people are unfairly picking on Jessica because of her personal life. That is not fair to eother cookbook author as it takes away from the real issue: getting all folks (little and big) to eat better, get more minerals and more fiber. As I also said in my other review per lying to our kids....big deal. My kids see the puree, they see me add it and they do not care. I only wish I had done more of this when they were younger so they could have reaped the benefits at even younger age.

Will This Book Help Your Picky Eater?, August 1, 2007
Here are details about what's in each of this book's 3 parts:
1.It starts with a discussion about how sneaking healthy food into other food does away with the need to fight over eating, adds nutrients to the diet, and makes parents feel better about what their kids are eating. Plus, the author believes kids just don't need to know everything you do to keep them safe and healthy. Next, this section offers a "bag of tricks" for getting picky eaters to eat healthier food. A few examples of the 13 "tricks" are: pureeing foods to mix into other foods, mixing healthy and less healthy foods together, adding sprinkles and chocolate chips as distractions, and avoiding frying with lots of oil.

She recommends not telling the kids when you are using these tricks, and side-stepping any questions they might ask. She seems to understand that many parents, myself included, will object to being less than honest with their kids. And though she makes a good case for avoiding the truth in the name of nutrition, I was not convinced. However, parents can still use the techniques in the book, while being forthright with their children about what's in their food--especially if they are older or it they ask.

2. In the second section, she gives the recipes for 13 "Make-Ahead Recipes." These are mixtures that will be snuck into other foods. They include:
* 4 vegetable purees consisting of steamed vegetables (one also includes blueberries), water and lemon juice processed in a food processor.
* 3 fruit juice recipes made by boiling, mashing, then straining fruit, specifically cherries, strawberries or blueberries. I'd like to point out that these recipes aren't as healthy as the purees since the fruit's fiber is strained out and some sugar is added. Anyway, most kids will eat fruit plain.
* A recipe for spinach juice, also made by boiling, mashing and straining. Again, this removes fiber. However, the spinach juice is probably more useful than the fruit juices because fewer children eat spinach plain.
* 2 types of beans purees made in a food processor with a bit of water.
* Frozen bananas.
* A mixture of grains and nuts to use as breading.
* And, finally, a flour mixture that's a combination of whole-wheat flour, wheat germ and white flour to use when baking from scratch.

In sum, you can use these mixtures in recipes to add one of the following to a child's diet: veggies, fruit juice, whole grains, bananas or beans.

3. The last and longest section includes lots of recipes that incorporate one or more of the 13 mixtures listed above. (A few recipes do not use a make-ahead mixture, but are simply kid-friendly recipes.) Most of the recipes are classic kid favorites, made from scratch, like fish sticks, stuffed potatoes, pasta dishes and cookies. Other recipes are fun novelties, such as green scrambled eggs, roasted chickpeas, frozen applesauce and flavored milk. Several are quick fixes for popular, prepackaged kid's fair, including fixes for: boxed mac-n-cheese, jell-o, lemonade, instant pudding and SpaghettiOs.

Most of the recipes use just a few teaspoons of the added healthy mixtures per serving of food. Since many of the recipes are already healthy, they just get an extra nutritional boost from these additions. However, with the small amounts of puree or juice, those recipes high in sugar and/or saturated fats (cupcakes, brownies, boxed mac-n-cheese, Jello-O, etc.) are obviously not transformed into health foods. They are just healthier treats. Still, the added nutrition is certainly better than nothing for kids that refuse all vegetables (or fruit juice, beans, whole-grains or bananas).

In addition to the above, this book is sprinkled with useful "Sneaky Tips" on cooking, fascinating statistics about kids and nutrition, and a wonderful sense of humor. It's well organized and very attractively laid-out. The full color pictures in the middle of the book are beautiful. Best of all, this book makes an excellent case for not turning the dinner table into a family battleground. She points out, correctly, that kids will never like foods they are forced to eat. And she adds the important point that family meal times should be a time for enjoying each other.

There are, of course, lots of ways to side-step eating battles-- and tons of ways to help kids enjoy getting the nutrition their growing bodies need. "The Sneaky Chef" is a very useful, fun-to-read, how-to manual for one technique: sneaking healthy foods into kids' favorite, already-familiar foods.

by Pamela Gould, author of Feeding the Kids: The Flexible, No-Battles, Healthy Eating System for the Whole Family

Missy Chase Lapine is my children's "Tween Contessa!", April 11, 2007
I have a daughter 11 and a son 7 who have just had your "Camouflage Joes'" for dinner and have gone to bed with the knowledge of having COOKIES for breakfast - and I am a kitchen rock star! The kids ASKED FOR SECONDS on dinner( I had a better chance of having Brad Pitt call me for a date before this happened!) The "Breakfast Cookies" (I've sampled three so far) are amazing and I have been cackling wickedly with the knowledge that my children have finally met their match. As a result of what you have accomplished (no mother alive has been happier since getting her first full night of sleep) we are discussing erecting a monument in your honor!

Sneaky Desserts- Worth the Price Alone, August 3, 2007
No book is perfect but I certainly am very pleased with the authors offerings. The Brainy Brownies are worth the price of the book alone. Food does take a bit more effort, but everything can't be Rachael Ray's 30 minute meals. Healthy options do take more effort, but once you get accostom to the method and prefreeze the purees it's easy and you can design your own meals.
I would like to have seen nutritional information (calories) for the recipes. I would like to have also seen alternatives for the very few recipes with white sugar but i just substituted raw cane sugar on my own with great results. I may experiment with honey or agave since white sugar should be avoided when possible, although in an occassional dessert like these Brownies she did put minimal sugar in them, so she certainly made an effort to cut back which is a great start.

I can also see experimenting with the purees to make my own recipes. Whether you have kids or not, this book has some good ideas you can incorperate the concept in to a variety of things, starting with your own home made smoothies. Make a Spinache Blueberry Blast!

This is not a Raw Foods Bible or A Vegan Bible or A Tofu Everything Book or an Orthodox Health Cookbook filld with Flax, Quinoa, Barley, Sprouts, Xanthan Gum, Tapioca Flour and Spelt recipes. But it does try to incorporate whole grains, vegetables, beans, nuts, some tofu and fruits into recipes that otherwise wouldn't have them, but still be recognizable that dont' look like you brought it home from Health O Rama Cafe. Her aproach keeps the recipe ingredients easy to find and a concept that those who are not Orthtodox Health Practicers can find some middle ground with.

This book should be incorporated into Home Economics Courses around the country. The nation needs to have a variety of health options learned so we can take our health back and rely less upon the Food industries lack of healthy options in pre-packaged products and fast food places.

Lastly, those that are more mindful of healthful choices are less likely to become obese. This is not a weight loss recipe guide, but because the author cut back some of the fat and sugars in traditional recipes while still keeping the food delicious without using fake sweetners like SplendaSweet Deception: Why Splenda, NutraSweet, and the FDA May Be Hazardous to Your Health you are making a healthier choice over the traditioanl options, espeically those that want to slowly transition into some of the healthier foods without being a full on health nut.
Every little bit of change you can make in your diet toward overall healthier options even if they are not 100% perfect is a great start.

Lastly, don't forget to check the author's website SneakyChef. She does make a change to the Spinach Puree Recipe:
Make-Ahead Recipe #1: Purple Puree
3 cups raw baby spinach leaves (loosely packed or 3.3 oz)
1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)
1/2 teaspoon lemon juice
1 - 2 tablespoons water

Good food, but..., September 24, 2007
I was reluctant to purchase a book that "hid" veggies from kids verses utilizing recipes that allow kids to learn to enjoy healthy foods as they are. As one reviewer wrote, are we not doing a disservice to children by pureeing the heck out of wonderfully fresh fruits and veggies for the sole purpose of put them "under cover?" How will kids ever learn to enjoy healthy foods if we don't expose them to whole grains, fruits, and veggies? I stand by this theory.

This book does, however, hold a potentially valuable place in your family cookbook library. If you have a child who is at a "failure to thrive" stage and must get him to eat something, this could be your answer. If you need to prepare snacks or desserts for your kids and her classmates and friends, "The Sneaky Chef" provides some wonderful options. If you occasionally want to serve familiar American comfort foods with the bonus addition of pureed whole foods, all of the recipes in this book work and taste GOOD. Don't, however, use this as a SUBSTITUTE for preparing fresh produce for your children at all or most meals. If they never eat the real thing, how will they learn to appreciate and enjoy healthy foods? ... Read more

Editorial Review

Reviews

Healthy Attitude and a Healthy Appetite, January 18, 2008
Ellie Krieger is different from the exercise fanatics and diet gurus out there in that she doesn't promise you'll lose 10 pounds or two inches off your waist if you adhere to a strict regimen over the course of a week. Instead, she provides all the tools you'll need to develop a healthy attitude toward eating that doesn't sacrifice flavor or require intensive labor. The crux of her approach is common-sensical: fresh ingredients, lots of whole grains, reasonable portions. But while the idea seems easy enough, Ellie makes it even simpler by outlining what ingredients to keep in stock (for a quick meal anytime) and what small but oh-so-important finishing touches change a dish from bland into brilliant. So far, I've made about a dozen of the recipes in this book (including 4 alone for one meal), and all have been met with rave reviews from the appreciative attendees. I recommend a meal consisting of the Oven-Fried Chicken, Garlic Fries, Zucchini Parmesan Crisps, and finishing off with the Ricotta Cheesecake with Fresh Raspberries. Let your oven do all the work, and stop worrying about your waistline!

I am a fan of Ellie's television show and completely agree with her food philosophy. If we all learn to love the way food tastes, instead of over-processing and masking it in fats and chemicals, then we can once again relish our meals instead of feeling guilty about them. Ellie will show you how in this book full of great recipes. Not only does she transform comfort foods like mashed potatoes and meatloaf into her better-for-you versions, but she also provides recipes inspired by a variety of cuisines ranging from Asian, Greek, and Middle-Eastern and covering every meal, including side dishes and desserts.

Don't expect a strict plan or any guaranteed weight loss. Ellie herself doesn't tout the "Never" approach and teaches us all that foods belong in three categories: Usually, Sometimes, and Rarely. The main reason most diets fail is because they are unrealistic and too limiting. Ellie's approach is different; it shows you a better way to eat "The Food You Crave." Anyone who wants to learn how to prepare delicious AND healthful foods should pick up a copy of this book!

How do I love you? Let me count the ways!, February 23, 2008
For reasons unknown to me, I can't stand watching the Food Network. Although I've cooked all my life and my friends insist that I should like it, it just grates on my nerves.

So, it would be natural to understand that I did not know who Ellie Krieger was when I saw her have a food segment on my local noon-day news. I always stop what I'm doing during this daily 5 minute soundbite because it usually features recipes of interest to me. However, this time it was different. From the moment they said the title of the book, THE FOODS YOU CRAVE, and then the display of 3 dishes that Ellie had pre-made, I was SOLD!!! I came to amazon (where I buy all my books), read some reviews and ordered it that day. Two days later, it arrived.

Now, some back story: I've cooked my entire life and was raised on a dairy farm where calories were not even known. Fresh milk, cream, eggs, beef, pork and produce came from our land. I learned to cook at my grandma's knees but the dishes I learned were for people working outside 10 hours a day. In the course of my 55 years, I kept packing on the pounds and packing on the pounds until a year ago, I weighed 280 pounds...on a 5'5" frame! Blessed with no health issues, I still realized that enough was enough and before I got diabetes or high blood pressure, I needed to lose weight. I joined a gym, hired a personal trainer to teach me to exercise safely, followed the Campbell's Soup "Soup for Life" diet change plan (available on their website) and 1 year later, I've lost 100 pounds and kept it off! I went from a size 2X to a size 14!!!

Now, that said, because of my former eating habits and love of cooking, I had amassed over 500+ cookbooks that consume an entire 20' wall in my kitchen. They are old friends and can't be parted with but many of the recipes are so excessive with regards to calories that only when company is coming will I make any of them any longer. I've taken to having a moratorium on buying cookbooks and now find recipes On-Line that are healthier and more calorie conscious.

So the very fact that I ordered yet ANOTHER cookbook, after a self-imposed ban, is saying something. I had no idea what to expect when the book arrived, but felt that if it didn't live up to what I saw Ellie make, I could give it away.

I made myself a cup of coffee, sat down with the book in a cozy chair and began reading. I soon made another cup of coffe, and then another...and also got out my sticky tags that I mark cookbook recipes with for future use.

THREE HOURS LATER...I had flagged FORTY-FIVE recipes that weren't "Hmmmm, these might be interesing", but "WOW! I've GOT to try these recipes, now!"
And I did the most revolutionary act toward this cookbook that I've ever done: I could not/would not try any other recipe in any other book or website until I had made ALL 45 of the ones I tagged!

It's been one month to the day that I ordered the cookbook. All I can say is, "What a life changing book!" I've also ordered 6 other copies that I've sent to friends that are personal chefs, retired and budget-conscious, and my 20-something daughter. Each and every one of them agrees with my initial assessment and we constantly email or call each other saying, "Did you try this one? How about that one?"

I started a weekend by trying the following from Friday through Sunday: New York Breakfast; Vegetable Cheese Strata, and finally Peach French Toast Bake. My entire family was home and usually, we grab a bagel or a glass of juice or piece of fruit for breakfast. This time, everyone sat down, ate their fill and remarked...HOURS LATER!!!...how they were STILL full and weren't hungry. That was a miracle enough, right there.

I then made from the same time span: Lemon-Chicken Soup with Orzo; Curried Butternut Soup; Mushroom Barley Risotto, and the astonishingly flavoured Sage-rubbed Pork Chops with Warm Apple Slaw (everyone's favourite by far; I've made it three weekends in a row).

In the months time, I've made 38 of the 45 recipes and there isn't a one that has disappointed or even needed tweaking. Yes, I'll make the French Toast bake using a different bread or different fruit but I'll keep the ingredients and portions the same. And when it's just my DH and I and no kids, I cut the recipes in half and he takes the left-overs to work the next day.

And the BEST news?! I've lost an additional THREE pounds this past month and yet eaten like a QUEEN! This one single cookbook has become my default setting for each meal that I make and I can't think of cooking without it. In fact, to make sure that when my DH and I travel, I've downloaded each single recipe that I've made onto a website and WORD so I'll have access to them from my PC or a website if I'm traveling without my laptop.

I've never met a cookbook I didn't like but THIS one ranks as my All-Time personal favourite and I look forward to many dog-eared corners and sauce-splashed pages for years to come!

Good for healthy cooking newbies and foodies!, June 11, 2008
Despite Ellie Krieger's down-to-earth personality and sensibility when it comes to having a healthy diet, I've always found her Food Network TV show, "Healthy Appetite," to be a little-- pardon the foodie irony here--bland. For this edition of FitLit, the Fit Bottomed Girls decided to review her cookbook, The Food You Crave, to see if it delivers more spice than the TV show.

To get a feel for the book, I made a recipe from each section of the book. I've been cooking for a number of years now and, unlike some people (cough, Erin), I really enjoy it, so although making eight recipes in about two weeks time seemed daunting, I was up to the challenge. (On occasion, I even pretended I was competing on Iron Chef and frantically sped about the kitchen pureeing and chopping feverishly. Although it's loads of fun, turns out rushing isn't the best way to cook. I almost ruined two recipes by forgetting crucial steps like, oh, turning off a burner. Oops.) Below are my notes from the recipes I tried.


Breakfast: The Southwestern Hash and Eggs (p.30) was easy to make and pretty tasty. It's not overly interesting or different, just your basic potatoes, egg, black beans and red pepper hash. However, of all the recipes I tried, this was probably the best pick for cooking for the hungry man (or men, growl) in your life.

FBG Tip: To make this recipe less time consuming, you can sub a can of diced tomatoes for the fresh tomatoes.


Nibbles & Noshes: The Herbed Goat Cheese Dip (p.66) took me five minutes to make. It's tasty, has few ingredients and pairs wonderfully with fresh veggies or baked pita chips.

FBG Tip: Many grocery stores don't have a great selection of fresh herbs, so if you can't find fresh parsley, mint and/or thyme, substitute 1/4 tsp. dried.


Soups & Sandwiches: The Sweet and Spicy Grilled Cheese Sandwiches (p. 95) took the grilled cheese sandwich to new heights. Cheesy, decadent and filling with just 350 calories, if you love caramelized onions, this is your sandwich.

FBG Tip: If you have a George Foreman Grill, forgo grilling the sandwiches in a pan and use the Foreman. It cuts the cooking time in half!


Main & Side Salads: The Savory Chinese Chicken Salad (p. 110) is perfect for summer. It's light and refreshing, yet filling. If you're a fan of Pei Wei, it's very similar to their Asian Chopped Chicken Salad.

FBG Tip: If you're vegetarian, grilled tofu works great in place of the chicken.


Pasta, Pizza & Grains: The Arugula, Caramelized Onion and Goat Cheese Pizza (p. 173) was the most "foodie" of any of the recipes I tried. Definitely "Top Chef"-esque. It's tasty but probably not for everyone.

FBG Tip: Try subbing the arugula with spinach and the goat cheese with feta. It's a variation worth trying.


The Main Course: The Balsamic Chicken with Baby Spinach and Couscous (p.205) was a hit. It had bold flavors, vibrant colors and a beautiful presentation. The recipe dirties a lot of bowls and pans, but I'd consider the extended cleaning time a small price to pay for this ta-da dish.

FBG Tip: Keep a box of frozen spinach on hand for this recipe. In a pinch, half of a box (thawed and squeezed dry) can be substituted for the fresh spinach, saving you time and money.


Sides: I made the Broccoli with Toasted Garlic (p. 249) along with the Balsamic Chicken with Baby Spinach and Couscous. It paired quite nicely. My only advice is to steam the broccoli in the microwave (loved the ease of that, by the way) for the recommended time. My broccoli seemed more crisp than tender after the recipe's four minutes, so I microwaved them for a minute more, and they were way over done.

FBG Tip: If you love garlic, feel free to use more (even much, much more) than the recommended three cloves.


Desserts: I was the most excited about trying the Dark Chocolate Mousse (p. 301). As far as a mousse goes, it was fairly easy to make, and it had an unusual ingredient--tofu. The tofu blends to a smooth consistency, lending protein and a low-fat base to the mousse, and you can't even taste it. Promise.

FBG Tip: This recipe is awesome and very awe-inspiring. Don't change a thing.


Overall, I was really pleased with this book. She has great tips on grocery store shopping, there are quite a few pictures of the food, nutritional information is listed on all of the recipes, and there are great little tidbits of information sprinkled throughout the pages. There's also good variety to the recipes, ranging from high-end culinary fare to good ole fashioned home cookin'. Although some of the recipes I tried seemed daunting, with fairly long ingredient lists that were sometimes pretty costly, nothing I made was hard, and nothing took more than 45 minutes. In fact, most took 30 minutes or less (take note, Rachael Ray).


However, my favorite part of the book was its attitude. Krieger says that basically all food is good in moderation, and she doesn't ban the really good stuff (butter, oil and cheese--oh my!). With that healthy attitude, I have a feeling Krieger is a closet FBG.

If you're looking to expand your healthy culinary horizons, you might give this book a good look or try one of her free recipes online. You just might find something new to crave. Gosh knows I did. Dark Chocolate Mousse, anyone? --Jenn

[...]

Great Book!, January 16, 2008
Bought this book recently at the book store and thought I would give my opinion at Amazon because this is where I usually purchase my books. The recipes are really fantastic and easy and oh so delicious. I have made pita chips several times and there isn't a chip in a bag that can even come close. I will no longer purchase any chips in a bag! The cost of making them yourself is about equivilant and these are healthy. My husband loves them. Can't wait to make more things from this great book!

Finally a cookbook with GOOD healthy recipes!, January 17, 2008
I've also been waiting for E.K. to release a cookbook, and this was worth the wait!!
Lots of extra advice, detailed information on each recipe as far as nutrition facts and what types of vitamins/minerals are in the dishes. I've made quite a few of these already, as I watch her show regularly, so it was nice to finally have them all in one neat, organized cookbook. I haven't made a dish that I (or my husband or daughter) have not loved.. and with a second baby on the way, healthy eating was the last (and worst sounding) thing on my mind. Somehow all of the recipes truly make me crave them. Ellie is a nutritional genius!

The real deal, January 21, 2008
This is a great addition to my cookbook library. Ellie is one of the FEW real people on the Food Network ( a BIG nod to Ina Garten as well) and she is the real deal! In brilliantly written recipes and headnotes, she teaches the cook how to eat healthy,discarding the ersatz,the fat free and the fake. She uses real food in novel ways. Some of the stunning recipes I loved so far were the white gazpacho(yes,even in January),the asian summer rolls and ALL of the salads. Ellie shines a bright beam of well needed common sense and delectability aimed at anyone who wants to lead a healthy life.

I Love Ellie!, January 23, 2008
I love Ellie and I love her new cookbook. The recipes (each with nutritional data) are delicious, creative, healthful, global, easy, beautiful and, most importantly, they work! Sure, they're healthy, but they are yummy first and foremost...the healthy part seems secondary. Includes lots of tips on making your own recipes more healthful. Don't be turned off from this book thinking it's some kind of diet cookbook or yet another gimmicky book from a Food Network star...it's not. Ellie is knowledgeable, unpretentious, talented and passionate about what she does and it shows. Wonderful cookbook! Wonderful author! Highly recommend it!

Finally!! Ellie Has a Cookbook!, January 28, 2008
I am just so excited this book is finally here!! I printed off every one of Ellie's recipes I could get my hands on from the internet and have been cooking from that sad pile of print outs for about a year now. And now all our faves are in this beautiful book! My first, and still my favorite Ellie recipe, is her Pasta Salad with Spinach, Walnuts and Feta Cheese. That one alone is worth the price of the book! Her Caesar Salad with Grilled Shrimp is a very close second - that salad dressing is absolutely the best! The other night I made her Roast Salmon with Grapefruit Shallot Sauce and it was positively fantastic. Her Chile Rubbed Steak Tacos with Avocado Salsa are a fabulous solution for my Mexican food obsession!

I love her approach to food because I too prefer real food to lightened up diet foods with lots of chemicals. I'd rather have no mayonnaise than light mayo. It's so refreshing to find recipes that don't require a lot of packaged diet foods to make dishes that are lower in calories. I love to cook and eating healthfully used to mean lots of steaming and baking things bare...boring to make and to eat! But I get to cook and eat to my to my heart's quite literal content with her recipes! I am really looking forward to cooking and eating my way through the rest of this book!

Bright lights, February 28, 2008
My comment pertains to trying to "see" the print. The publisher/designer has chosen "gray ink" instead of black ink for the print, and with my current level of vision, I need really bright lights and close proximity to the page so I can read the recipes. In spite of this problem, I have found the recipes inventive, marvelous, and accurate. Next time have all generations read the mock up of the book before publishing.

Healthy, Delicious Recipes with REAL food, January 29, 2008
This is my current favorite cookbook! I love the Barefoot Contessa books, but Ina's recipes are just not very healthy! This is a book that you can use every day.

I have loved Elie on the Food network since she started. This book is even better than I hoped it would be. I do not care for recipes that include a lot of fake ingredients -- like fat free cheese. Elie's recipes call for whole, nutritious foods. I have made lots of delicious recipes from this book: sweet and sour brisket, the best jambalaya ever, thai halibut, tuscan chicken and vegetables, fish tacos... Most of the recipes are fairly simple and help me get dinner on the table in about 30 minutes. The recipes that take longer mostly have long periods of unattended cooking. The nutrition information is very complete. As a Weight Watcher, I appreciate being able to easily calculate points. This is a must have for every home cook! ... Read more

Editorial Review

Everyone knows that whole foods are much healthier than refined ingredients, but few know how to cook with them in uncomplicated, delicious ways. Using a palette of natural ingredients now widely available in supermarkets, SUPER NATURAL COOKING offers globally inspired, nutritionally packed cuisine that is both gratifying and flavorful. With her weeknight-friendly dishes, real-foodie Heidi Swanson teaches home cooks how to become confident in a whole-foods kitchen by experimenting with alternative flours, fats, grains, sweeteners, and more. Including innovative twists on familiar dishes from polenta to chocolate chip cookies, SUPER NATURAL COOKING is the new wholesome way to eat, using real-world ingredients to get out-of-this-world results. ... Read more

Reviews

The best possible introduction to ultra-natural foods!, May 1, 2007
There are plenty of new products coming out to meet the demand of folks now eager to try the natural food movement, but it's hard to know how to use them well. Amaranth flour, buckwheat flour, brown rice syrup? Simply trying to substitute them into your favorite recipes rarely works--you need to know how to use them to their own best advantage, and that takes time, effort, and plenty of practice to work out.

Luckily, Heidi Swanson decided to start that process for us.

"Super Natural Cooking" is packed with information on how to best store, handle, and use all of the wonderful ingredients you'll find. You'll find out which all-natural sweeteners have a surprisingly low glycemic index, making them appropriate for diabetics and those worried about their blood sugar or carbohydrate intake. You'll learn how much of those exotic flours you can substitute, which recipe-types they work best in, and how to make sure their different characteristics don't cause your recipes to fail.

The recipes from this book more than prove Ms. Swanson's skill in the creative kitchen. One of the surest signs I've found of a brilliant cook over the years is the ability to take a few, often mild ingredients and turn them into something that is more than the sum of its parts--a wholly new and complex flavor. This she does easily with such recipes as a luscious fig spread that includes a bit of honey, lemon juice and black pepper. Then there's a curry noodle pot that yields new tastes in every delicious bite. I feared the seed-topped amaranth biscuits would be unduly heavy after feeling the texture of the dough, but they came out tender and wonderful, with an elusively delicious flavor I can only attribute to the amaranth flour. Each recipe came out perfectly without any alteration on our part; the directions were simple, clear, and without error.

The book even makes a beautiful gift, as it's filled with Ms. Swanson's own food photography--and believe me, these photographs will make you hungry!

Super and natural, May 27, 2008
"Super Natural Cooking" is an exciting and tasty introduction the world of whole foods. The book has an unusual arrangement. Rather than lumping appetizers, entrees, soups, salads, and desserts into sections - the book is rather arranged like a course on natural foods cooking. The book begins with instructions for building a natural foods pantry - what foods to include and what to avoid, including flours, oils, sweeteners, spices and seasonings.

Then she moves on to whole grains, beginning first with information about the different types of grains (helpful because many may be unfamiliar), she then moves on to recipes. There are baked goods like Seed-Crusted Amaranth Biscuits and Espresso Banana Muffins; soups like Toasted Wheat Germ Soup and Creamy Wild Rice Soup. The Spring Minestrone with Brown Rice made with fresh asparagus and snap peas has been a regular for us on Fridays when I get my box of produce from the local CSA. We also loved the Risotto-Style Barley made with cr�me fraiche and lemon zest.

Next, Swanson encourages us to "Cook by Color." This section is all about fruits and vegetables - brimming with essential phytonutrients (don't worry if you're not sure what they are, it's explained in the book.) Recipes include Baked Purple Hedgehog Potatoes (your kids will love these), Red Indian Carrot Soup, Curried Tofu Scramble, and Crema de Guacamole with Crunch Topopos.

If those foods weren't healthy enough, the next section teaches you to "Know Your Superfoods:" alliums, cruciferous vegetables, beans and legumes, nuts and seeds, sea vegetables, sprouts, tea, and yogurt. Dishes include Beluga Lentil Crostini, Sprouted Garbanzo Burgers, and Golden Crusted Brussels Sprouts. My family absolutely loved the Creamy Cauliflower Soup.

Of course even natural foods eaters love their desserts and there a plenty of good ones here as Swanson presents a section on natural sweeteners. There are recipes for Thin Mint Cookies, Spiced Caramel Corn and Ginger-Amaranth Shortbread. The Dairyless Chocolate Mousse is so rich and decadent, no one will believe it was made with tofu. The biggest hit of the desserts for us - I've already made it several times - was the Raspberry Curd Swirl Cake. My gosh, it was good. I couldn't find Raspberry Curd at Trader Joe's so I used Lemon Curd and it was wonderful. Really, really great.

Whether you are already into natural foods like I am (but there were ingredients here I've never tried like wild rice flour, teff and farro) or completely lost in a natural foods store but want to know more, this book will work for you. The recipes are very "normal" and nonthreatening - like chocolate chip cookies with a bit of mesquite flour millet-fried "rice." In other words, comfortable favorites with a little twist. Swanson does an excellent job of explaining the ingredients (and offering substitutions if you are unable to find some of the more uncommon ones). This books is vegetarian - many recipes use dairy products but there are some great vegan recipes as well.

Review as seen on www.vegfamily.com by Cathe Olson

Beautiful reference of recipes and food knowledge, March 20, 2007
Heidi's new book, "Super Natural Cooking", is luscious.
She didn't have to make it this beautiful. But she did.
I love the warm paper and the sturdy construction. It took me a few minutes to grasp that there's a dust-jacket on this paperback book. How cool.
Luxuriously textured with rich color photos (love the dahlias, the Christmas stockings and the tattoo), and dotted with charming graphics, you realize the book is a treasure before you even get to the recipes...
I feel the book has so much to teach me; expedient, because I am anxious to learn about whole grains, natural sweeteners and alternative oils. Along with her talent for photos and food; I love the way Heidi speaks to us. Intelligent. Amusing. Never dull.
Allowing no personal bias as a fan of her web-site, I am charmed and excited by this book on it's own merit. Because I have cooked from her first cookbook, I know the recipes will work and impress. In my collection of three hundred or so cookbooks, this is a stand-out.

Super Easy, Super Informative, Super Natural Cooking, September 18, 2007
I am not a skilled cook. I am not a vegetarian. I do not live in a big city where exotic spices or international produce are particularly common. I shop in regular grocery stores and sometimes eat fast food. But I love this book.

Heidi Swanson takes nothing for granted, teaching simple techniques (I never took home economics!), identifying the different spices, grains, produce and natural sweeteners, and offering substitutions for the harder to find ingredients. All the recipes are simple and delicious, with lots of helpful hints and information about the whole foods philosophy. She's done her homework, and she admits that cooking in a new way can be daunting. That makes people like me feel more comfortable using this cookbook.

I highly recommend this book. The hardest part about cooking this way is tracking down all the ingredients, but it's worth it.

Grateful Mother of 2 Boys, April 28, 2007
We ate meat breakfast, lunch, and dinner. Due to some dietary changes we decided to become vegetarian. I have a 2 and 4 year old boy, and a hearty eating husband. We were starving for the first couple of days until I found Heidi's book. The recipes we have tried are delicious! We could never be happier and have not looked back to meat since. In fact my family loves my cooking better (thank you heidi!), and my very particular and vegetable hating 4 year old is chowing on almost everything I put in front of him. In fact I had to take a picture of him eating the Garbonzo burgers stuffed with avocados and yellow peppers to send to my parents because I know they wouldn't believe their eyes. All I could say is thank you, thank you, thank you for this wonderful cookbook!

beautiful food ideas, don't agree on all nutrition aspects photography is excellent though, January 21, 2010
Well, my title sums it up basically. First off, to give fair warning, I am not at all a vegetarian, though I do eat a "whole foods" diet, but one inspired by say, Alice Waters, or Sally Fallon, or Julia Child. I appreciate that the author does not promote low-fat vegetarian fare, as I don't believe the saturated fat hype, but was dissapointed by how sugar laden many of Heidi's recipes were. The photography is beautiful, stunning pictures make each page worth a peek even if you're not inclined to try the recipes. I wish that the recipes, in general, had less starches, sugar, and gluten-grains.

for anyone who loves trying something new & different . . ., June 11, 2007
Heidi Swanson creates the most interesting vegetarian dishes--anyone who follows her blog, "101 Cookbooks" knows this. This book contains her own recipes using natural, organic ingredients. I haven't tried all of them, but so far, so good. One complaint of mine is that the number of portions seems to be a little larger than what she indicates--or maybe we just like smaller portions at our house. In any case, it's easy enough to adjust. A second complaint (hence the 4 stars)--some of the ingredients will be very difficult to locate for some people unless you live in an area that has a quality natural foods store. Heidi does include a list of mail order retail stores to purchase items, but more "substitutions" might have been useful in this book.

The photography by the author is beautiful. This is my first purchase of her books, although I'm a regular reader of her blog. Highly recommended, even for this non-vegetarian reviewer.

Beautiful, Delicious, Inspiring, Healthy!, May 7, 2007
I'll come clean right up front: I was a recipe tester for this book, and Heidi is a friend of mine. That said, I only really got around to testing a handful of the recipes while she was writing it, and I just got my copy the other day and eagerly opened it and put it to use, so this review is based on my impressions of the finished cookbook.

First off, Heidi's food photography is just stunningly beautiful. The presentation is beautiful and focus is crisp, revealing texture and color. Plus, flipping through the book, it appears that almost every recipe has a photo, so it's useful for knowing what the finished plate ought to look like. Sometimes I use cookbooks with no photography and wonder, at the end, whether I missed a step. Not so here.

The whole book is as pretty as the photos. The paper stock is smooth and pleasant just to hold, the fonts are tasteful and attractive, the ornamentation is great. It's just a beautiful book.

And the recipes? The ones I've made have been delicious. I made the wild-rice flour pancakes with the mesquite syrup for brunch and they were a giant hit. I've made the quinoa-corn crepes several times, and the sauce is so good I triple it to have leftovers for the next week. The list goes on. I've probably made 10 or 11 of the recipes so far, and haven't been disappointed with any of them.

I'm especially excited about this cookbook coming out right now because I'm working on losing a few pounds, and while this book certainly has some recipes for foods rich in calories, it also has a ton that aren't. Plus, every recipe is so rich in nutrients that I can eat smaller portions of any of them and still know I'm getting what I need. I'm particularly excited about the various ways to put greens and beans to use in my kitchen.

Finally, the price is kind of hard to turn down. Amazon's selling this for less than fourteen bucks right now? I'd have paid more than twice that for this book, no question.

fantastic book, October 21, 2007
Great book - simply fantastic. Contained within are flavor, creativity, and health. There is some use of esoteric ingredients, as I have seen some complain of, but that was kind of the point of some of these recipes - use ingredients you may not always use. I have been a fan of Heidi's website for quite a while, and this book contains the same level of warmth, and obvious love for good food you'll find there. The photography, as always with her work, is stunning, and the recipes are usually winners. I have to admit that I find the organization of the book confusing - that's about the only negative thing I can think of to mention. Buying vegetarian cookbooks can be tricky - some are way too "crunchy granola" and focus on meals of sprouts, tofu, and "groats" of some sort or another, while others combine pounds of cheese with gallons of eggs and butter for nearly every recipe! This type of book is hard to find - the recipes are healthy (generally), focus on (GASP!) whole grains and vegetables, and there is flavor to spare in all of them. And, no, I'm not a vegan, I just believe in enjoying a thing for what it is, not pretending you're eating something different than you are. Tofu? Sure, on occasion. TVP? No thanks, I'd rather eat toenail clippings.

That being said, it would be nice if there was a nutritional breakdown for each recipe. Most people who are concerned with their health these days seem to be on one diet protocol or another. I imagine most of them would like to know what they are getting out of each recipe, other than satisfaction.

Yummy! But needs more alternatives...., August 11, 2007
This is a great cookbook. Not your bland health food. There are all sorts of great desserts and snacks in here that use unusual sugars and sweetners.

My only critique would be that the author should provide more "alternatives" for some of the hard to find ingredients. For example, the amaranth biscuits look so yummy but my local health food store didn't have amaranth flour. But they did have spelt, kamut and some other kinds of flour but I wasn't sure if they would make a good substitute. She has a great recipe for chocolate chip cookies using Mesquite flour - and a good friend of mine shops at the same grocery store in San Francisco that the author does so she was able to find the flour and confirmed that they were the yummiest cookies she'd ever had. But most of us outside San Francisco will have trouble finding mesquite flour!

Anyway, it's a great cookbook! ... Read more

Editorial Review

A cookbook with a conscience, from an author who knows the world of responsible eating as well as anyone. Is cage-free the same as free-range? Is grass-fed worth the price? What’s better: farmed salmon or wild? Organic salad that’s been shipped across the country, or local salad grown with pesticides? To nuke leftovers in the microwave or crank up the oven? Myra Goodman—co-owner of Earthbound Farm, the country’s largest producer of organic produce and other products, inspiration behind the Earthbound Farmstand Café, and author of Food to Live By—now brings both sides of the dinner dilemma together by showing us what to shop for, and how to cook it.

The Earthbound Cook turns dilemma into joy—in full-color. It pairs 250 sumptuous recipes with all the information cooks need to make greener, smarter choices. Here is Pork Chile Verde, Beef Tenderloin with Brandy Mushroom Sauce, Chicken Puttanesca—plus how to make the most eco-friendly meat choices and how to decode the labels on poultry and eggs. Vegetarian entrees such as Roasted Cauliflower Tart and Rigatoni with Eggplant and Buffalo Mozzarella for that one day a week we should abstain from meat. Salads (Escarole with Walnuts, Dates, and Bacon, Farro Salad with Edamame and Arugula) and sides (Carrot Risotto) and all the facts about the benefits of eating organically. And fish of course—Coconut-Crusted Salmon, and why to choose wild whenever possible.

No sacrifices here—doing the right thing has never looked, sounded, or tasted better. Or been easier. 


... Read more

Reviews

WOW! What a labor of love!, August 5, 2010
Wow. I am so impressed with Earthbound Farm's new cookbook. I have been reading it since 6:00 a.m. this morning. Not only is it a great cookbook, but I really enjoy the explanations/definitions of what is farmed seafood, what is organic vs. natural meat, tips about recycling and it seems like every other page has a "living green" section. As a consumer, I have been really confused about what these various things mean. Now, I have an better understanding.

The recipes range from Myra Goodman's Mother Edith's Stuffed Cabbage recipe to Vietnamese Shrimp and Bok Choy Curry. Myra also gives a very good explanation of Southeast Asian cooking and various types of green and red curry recipes. There is also a vegetarian section with unique and easy to make side dishes and entrees.

Again, this is such a good cookbook. She even has an entire section on how to cut herbs and what kind of knives are most effective.

I really look forward to reading again tomorrow morning as I drink my 6:00 a.m. coffee. Earthbound Cook is not just a cookbook, it's an educational tool that can teach me how to make better choices as a consumer and a person who feels responsibility to the earth.

This is my new favorite cookbook!!, October 13, 2010
OK, I love cookbooks and have shelves in my home filled with them. So it is no small thing for me to say that The Earthbound Cook is probably my favorite. Ever. The recipes in this book are absolutely wonderful. I was surprised to find so many dishes that appeal to me in one book: almost all of them!

There are plenty of meat dishes, along with tasty vegetable based recipes (check out the interesting salads and dressing). There are clever uses of whole grains, delicious breakfasts, breads, desserts and drinks. Every recipe I've tried is wholesome yet full of flavor.

Along the side of many of the pages there are green tips and information about how what we eat effects the environment. There are also many helpful kitchen tips. In the section "Pantry Basics" we can learn about "cleaning green," "freezing fresh produce" (who knew?) and how to live more ecologically minded. I did not feel knocked over the head with "go green or else." Interesting information was presented here in a friendly, useful, unobtrusive way. I have even learned some surprising things (microwave ovens can an times be an "eco hero"?!).

Most importantly, the food is fantastic. In my house, many of the recipes are instant classics. Here are some of my favorites:
I am addicted to the Yam and Winter Squash Casserole (p.233- which I also like eating cold as leftovers); Buffalo Shepherd's Pie (p.87-really, give it a try!); the Stuffed Cabbage (p.81--I actually like the brown rice and ground turkey version/option even better than the beef, although it needs to cook for a little longer. FYI this recipe gives you so many stuffed cabbages you can throw a big dinner party or freeze some for another time).

The Oatmeal, Carrot and Apple Breakfast Squares (p.392) have changed our lives. They are so good and full of nutrition they are a perfect breakfast, especially with my daughter before school when time is of the essence. When she first tried one she thought she was eating a dessert, she said "It tastes like cake." And they are nutrient dense made with vegetables, fruit, flax seeds and other healthy ingredients!

I can't speak highly enough about The Earthbound Cook!

I will be giving this book out for birthday and holiday presents.

Everyone loves this book for a reason!, September 6, 2010

Everyone I know loves this book. First off, the recipes are absolutely incredible. You feel like you're at your own farm to table restaurant (which is my dream as I live in a big urban city). They're the kind of dishes you crave for days afterward and have to make again as soon as possible. My sister and I found ourselves making things and calling each other saying "You have to make the salad with the strawberries! And you've never tasted halibut like this! They're beyond delicious."
But there's so much more to this book you won't find anyplace else: The field guide to salad greens (brilliant idea), the guide to making eco friendly meat choices. Lots of great photos and easy to follow.
You also feel like you're a guest at Myra Goodman's house (again my dream).
The absolute most perfect holiday gift for anyone who loves food, loves to cook, or is learning to cook.

A fabulous cookbook, September 2, 2010
This cookbook deserves more than 5 stars! The recipes are fantastic. Simple and delicious. I've made the farro penne with pesto, buckwheat pasta with tofu and sesame vegetables (too die for), chicken puttanesca pasta (fabulous), spinach and orzo salad, curried chickpeas, seared tuna with french lentil salad, roasted vegetables, breakfast squares, jammy squares, baked apples, and the enchiladas. Every recipe comes with a photograph and clear instructions. Plus, the recipes have obviously been worked on because in all cases the final results are exactly as represented. The nice thing about this cookbook is that following almost every recipe there are notes explaining the particular ingredients, or discussing what organic, or sustainable is all about. I think the page on "composting your kitchen scraps" is worth the price of the cookbook alone. I like this cookbook so much, I have ordered several more for friends and family. They will thank me, for sure.

Cooking to preserve the planet and bring joy to family eating, October 16, 2010
The illustrations alone urge you to use local organic foodstuffs, but the simple recipes yield delicious, wholesome dishes that delight the eye and the palate! Earthbound Cook lets us know why we should cook to bring joy to family eating. A great addition to the universe of cookbooks!

The perfect gift !, September 5, 2010
Thank you Myra for creating the perfect gift for anyone starting their first apartment or home. I plan on giving this cookbook to every young person I know this year. I have a bookshelf full of great cookbooks, but this is the first time I have been compelled to read one cover to cover. In addition to all of the great recipes, the book is a treasure trove of sensible ideas to outfit your kitchen and pantry. I have tried to live a healthy organic lifestyle only to find out that I still have some old habits that can be modified even more. Thank you for this amazing gift!

Another Excellent Earthbound Product, September 17, 2010
I appreciate their quality in the foods they market and loved the first Earthbound cookbook. This one measures up to that standard and is an excellent choice for some ideas to use great healthy foods.

My new favorite cookbook, September 3, 2010
What an exciting find! The Earthbound Cook contains an outstanding collection of recipes that are easy to follow and surprisingly delicious. (Love those enchiladas!) Plus, I have learned a lot from the side notes that accompany the recipes. This is a well thought out cookbook that covers a wide range of food, with great photographs and an articulate and intelligent voice behind it all. Without a doubt this is my new favorite cookbook.

Another Winner!, November 14, 2010
I am so impressed with Myra Goodman's second cookbook and am loving making many of the new recipes The Earthbound Cook has to offer.
My family's number one favorite, so far, is the Curried Garnet Yam Soup.The amazing blend of Indian spices creates a complex soup that is so yummy without being too heavy on the curry flavor. I think it would appeal to most palates and is perfect for the holiday season.
Our vegetarian daughter is a huge fan of the Farro Penne with Pesto. This very satisfying pasta takes minimal time to prepare and is one that we have been making weekly -it is excellent!
Out of the handful of recipes I've made, the Chocolate Pecan Cake with Chocolate Grenache Icing is probably the most delicious dark chocolate dessert I've ever tasted. It also was surprisingly easy to make. I always balk at icings since they can take forever but this one only has three ingredients. My guests raved on and on over this one.

Myra's Food to Live By became my everyday go-to cookbook and inspiration for eating organically. I'm so excited to see that her new cookbook seems on par or better than the first!

This cookbook changed the way I eat!, November 14, 2010
This is an amazing cookbook and it literally has changed the way that I eat. First of all, the recipes in this book taste beyond great! I am very picky eater, and nothing is more frustrating then spending time cooking a recipe that does not taste quite right. That is not the case with the Earthbound Cook. Last week we cooked the Homemade Veggie Burgers and they tasted so good, we ate Veggie Burgers the whole week! We also made the Vegetarian Three-Bean Chili (it has a great kick) and the Rigatoni with Eggplant and Buffalo Mozzarella (it tastes like we ordered it from a fancy Italian restaurant). The recipe for the Tilapia Fish tacos is worth the price of the book alone.

All of the recipes in the book are simple and easy to follow. The Earthbound Cook also contains in-depth descriptions about both buying and eating sustainably. As a conscious cook, I no longer have to look up info about sustainable fish and then apply it to a recipe. With the Earthbound Cook, it's all in one place.

Both the Earthbound Cook and Food to Live By have become a significant part of my life and both my copies are tattered and spattered with various sauces from all of their use.

The Earthbound Cook is a fantastic, easy-to-use cookbook for a beginner cook or for a seasoned professional.

This will be a go-to-gift for me during during this Holiday Season.

... Read more

Editorial Review

EAT YOUR GREENS. . . and your yellows and oranges, your blues and purples, and your blacks and reds and browns!

It’s a great time to eat well. Farmers’ markets filled with local and organic vegetables are sprouting up everywhere, and supermarkets are spilling over with whole grain choices, bigger and better produce sections, and a variety of healthier convenience foods. Cooking for both health and pleasure has made creating this, our twelfth cookbook, a wonderful experience. What always remains fresh and constant is the joy we find in cooking and delight in eating.

—From the Introduction ... Read more

Reviews

Quality Cookbook, Tasty Recipes, November 25, 2009

Excellent collection of healthy recipes, November 26, 2009

Moosalicious!, December 22, 2009
The group of chefs known as the Moosewood collective are devoted to delicious, healthy food, whether at their restaurant or through their evelen previous books. "Healthy Cooking" is probably the most overtly health-conscious of their publications, and, as a result, it's more than just a recipe book. In the introduction (see the excerpt that Amazon.com so generously serves us above) throughout the book , the authors go beyond the traditional "food pyramid" concerns into deeper questions about how deeply food is related to health, environmental, ecological, historical, social, and political questions. To some readers, this may sometimes border on "liberal-speak," but I found these brief sections balanced, informative, and well-researched a cookbook. It adds some Moosewoodian perspective to the slight modifications in some of the recipes (e.g., adding certain nutrient-rich ingredients to recipes, cutting down on fats), and their views on a vegetarian/vegan diet. They choose not to include fish recipes, for example, discussing the inefficiencies of some types of farmed-fish production and the uncertainties of contaminants.

However, the meat of the book (horrible pun intended) is in the recipes, and the authors present an impressive array of recipes, suitable for any time of the day. Some of the healthy ingredients may be new (e.g., seaweed, and what they call "ethnic" cuisine), and there is a section that briefly describes some potentially unfamiliar foods. Even the experienced "foodie" may learn something. Recipe chapters include Breakfast and Baked Goods, Eggs, Appetizers, Sauces, and More, Salads, Soups, Sandwiches, Burgers, Stir-Frys and Sautes, Tofu, Pastries, Stuffed Vegetables, Casseroles, and More, Beans, Pasta, Stews, Raw Food, Grains, Side Vegetables, and Desserts, with pauses for such topics (and recipes!) as Veganism, how to interpret a nutritional analysis, a guide to cooking methods, and the above-mentioned guide to ingredients, a discussion of whether eggs are healthy, the gylcemic index, phytonutrients and more!

Here are two examples out of the 200 nutritious, creative, and health-minded recipes. There's a delicious Oaxacan Green Mole Stew,for example. The text lists ingredients for the stew and a green mole sauce, the latter a mole verde made with canned tomatillos, lime juice, fresh chilis, parsley, and seven herbs and spices. The stew itself is based on zucchini, corn, squash, white beans, and green beans, cooked in a soup pot with olive oil, onion, garlic, and fennel seeds. Directions are given in two short, comprehensible steps, and the recipe is accompanied by preparation time, variations, serving and menu ideas, and nutritional analysis.

Those with bad memories of brussel sprouts ("eat them, they're good for you!") may want to try a therapeutic dose of "Roasted Brussels Sprouts and Pecans," baked with lemon, olice oil, dijon mustard (!), red onions or shallots, toasted pecans or walnuts, and spice. All those nuts yield 20 grams of fat per serving (2 grams saturated), but also 5 grams of protein and dietary fiber, and only 232 calories. Although that recipe is not exactly Spartan, there are many choices here; a "Ginger Tofu" stew comes in one gram of fat (none of it saturated), 69 calories, and no cholesterol.

The book presents a few food preparation preferences/guidelines (there's usually no real point in the energy-wasting practice of pre-heating an oven; "we like our black pepper freshly ground and our herbs fresh whenever possible") that may come off as a bit precious, these are kept to a minimum. In fact, the book is not preachy or doctrinaire, there's a casual "you know best" tone that I appreciate. The authors also wisely kept away from recommeding any recipes for specific health problems--leave that to your own health care professional.

Overall, this 12th book from the Collective is well-written, well-organized, and a welcome edition to the Moosewood Library. While the hardcover edition has a nice, solid feeling and a handsome cover, interior illustrations are linited to a few monochromatic plant illustrations. THe paperback edition may be preferable for some; it's not as expensive, and you may not feel as disappointed if your tomatillo sauce spills on it.

I stand corrected., December 3, 2009

Healthy recipes...., December 1, 2009

It's not your typical Moosewood Cookbook, November 27, 2009

This cookbook is a nice bridge for families who have different ideas of what healthy eating is all about!, November 25, 2009

Nice Cookbook for Vegetarians, Disappointing for Vegans, November 24, 2009

Moosewood, January 21, 2010

Moosewood gets on the Bandwagon, December 27, 2009

Editorial Review

Reviews

Inspirational Recipes, September 11, 2009
Clean Food: A Seasonal Guide to Eating Close to the Source with More than 200 Recipes for a Healthy and Sustainable You is a winner!

I am not a vegetarian or vegan, but I eat only whole foods and little meat (and only from animals that have been allowed to freely roam.)However, I am always searching for flavorful meat-free dishes--and this book is loaded with them!

There are lots of exciting ingredients that interest me, an experienced cook and former caterer. I love the layout of the book with one recipe per page in attractive but easy to read graphics. Beautifully done!

I also love the seasonal approach to cooking. I have been cooking seasonally for quite awhile now, and there is something that just feels so good about going to my local farmer's market, and buying and preparing that food.

Last night I prepared quinoa and black bean salad with apricot lime vinaigrette and it was delicious and flavorful, as well as easy to make.

Highly recommend!

Author of Harmonious Environment: Beautify, Detoxify & Energize Your Life, Your Home & Your Planet.

Clean Food Has Changed My Relationship With Food Forever, September 8, 2009
I am a busy yoga studio owner and mother of three vegetarian children ranging in age from 13 to 2. I am always on the lookout for easy to make, simple and wholesome recipes that we will all eat. This cookbook never lets me down.

Clean Food seems to magically provide healthy and yummy recipes to prepare with ingredients on hand. I also am able to pick up any unusual or tempting vegetable in season from my local farmer's market and Clean Food will offer an easy way to prepare it. If I need a potluck dish for a party, this is the cookbook I turn to for something delicious, healthy and sure to please. Kale Tofu Lasagna is my personal favorite recipe to make right now. Last week I served it at a party with a lot of teenagers and it was gone before I got the salad on the table.

I love the way this book is laid out according to the seasons. With fall on the way, I am looking forward to Roasted Kobacha Squash with Cremini Mushrooms and Fresh Herbs. Before I owned Clean Food, I would never have purchased Kobacha because I had no idea how simple and yummy it is. Now I absolutely love to prepare our New England squashes and root vegetables that are in abundance. Before I purchased Clean Food I also knew that I should eat a wide variety of grains,root vegetables and greens but I did not because I did not understand how easy they were to prepare or how delicious they could be. This book changed all that and I feel that I am a healthier person because of it. I now love cooking and feel that the food I prepare aligns with the way I want to feel and be.

Asparagus and fennel are in season in the fall?, October 1, 2009
For a book that is strongly rooted in eating "clean foods" that are fresh and in season (this book is organized according to the four seasons, after all), I would not expect to see a recipe like, "Roasted Squash with Fennel and Asparagus" in the Fall season. Yes, I do buy produce when it's out of season, but I purchased this book specifically to eat more local, fresh produce.

Also, like another reviewer mentioned, the bulk of the protein sources use in this book are tofu, tempeh, etc. She doesn't work a lot with lentils, beans, or other more unprocessed forms of protein. That was a personal downfall for me since I don't like to get all of my protein from soy.

For me, this felt like a book that was very strong in soups and side dishes but terribly weak for main course recipes. It's a book that will inevitably collect dust on the bookshelf. I could see where others with a strong interest in new vegan side dishes and/or cooking with sea vegetables might have a special place for this though.

Recipes even meat & potatoe people will love, September 13, 2009
As a non-vegan, picking up and thumbing through a cookbook that doesn't include beef, pork, chicken or lamb isn't exactly an avid pastime for me. As a generally picky eater, I often find that cookbooks are filled with exotic (and complicated) recipes that try too hard to be unique - kind of like those weird outfits that you sometimes see from fashion designers.

So, in thumbing through the recipes in this book, I was actually amazed to find so many different recipes where I noted "I'd eat that" or "Now that looks interesting". And the simplicity of so many of the recipes makes it much more likely I'll use this book than use it as a paperweight or dust collector. I would like to have seen more recipes that complement other entr�e choices to my personal choices but can adapt a number of recipes to suit personal preferences.

I particularly liked the salads and dressings which might suffice as a meal on a hot Arizona evening, but also compliment a non-vegan main course. And although I am not a big desert eater, there are a number of recipes that I'm dying to try.

The organization of the book by season was an interesting approach instead of the old appetizer, salads, soups, entrees, deserts organization you'll see. I found the author's notes to be warm, friendly and family-focused without being preachy like you see in so many other new age cookbooks. Given the simple goodness of the recipes, the lack of photos in no way reduces detracts from this book.

A great book for even those of us with a different tastes!

Clean Food - Maybe! Tasty - Not so Much!, October 23, 2009
This book is not what it purports to be: healthy, seasonal, local food. I wasn't aware that sea vegetables (kombu, nori, kelp, etc.) are local foods. If you don't like kombu, you're out of luck, it's in practically everything. If you're a new macro adherent or a dabbler, this book may be just what you need, since Terry offers a lot of helpful hints on prepping legumes, substituting and making the cook's life easier. The tone may be a tad obnoxious and patronizing, but the advice is solid. If you are a seasoned vegan or vegetarian and are looking for a change of pace, this is not the book for you. The recipes are so-so and the spice combinations and taste layers are pedestrian and more miss than hit. Adding kelp to smoothies is just putrid to me! I would recommend taking this book out from your local library, scanning or copying the recipes you think you'd like to try and buying someone else's books. Lorna Sass, for example; her "Chickpea Curry in a Hurry," "Tempeh Adobo or Italiano" and "Grand Marnier Sauce" to name just a few, are in a class by themselves.

Clean Food, November 1, 2009
I love this cookbook! As a nutrition and lifestyle coach, I purchase many cookbooks for my personal and professional use. I own well over a couple hundred books. This cookbook is broken down into seasonal eating recipes so the ingredients used are in season and at their peak of freshness, taste and nutritional value. Each recipe I have made and I have made several, are easy to prepare and tasty...definitely go to recipes again and again. I own several copies of this book so I can loan it out to clients and they have purchased copies for themselves. A great book to add to your collection or if you don't have many cookbooks, you're sure to use this one. Several GF(Gluten Free) friendly recipes.
Enjoy,
[...].

Excellent Book, October 24, 2009
I have been using this cookbook almost every day since the day I bought it. We are not vegetarians or vegans, even though this book seems to be for that type of diet. However, we do enjoy eating "clean". Out of the 20 or so recipes I have made, there has only be one that none of us (including our 16 year old daughter) would eat - the rutabaga puree. I think that's because we do not have a fondness for rutabagas.

The cookbook is very easy to follow. The recipes are relatively quick and simple, and I really enjoy how it's broken down into seasons! Even though there are a few "unusual" ingredients (like mirin, kombu, and ume vinegar), I don't feel that they are a waste (meaning you buy it, use it once, and lose it on the back shelf for numerous years). The ingredients are used many times throughout the book and can easily be found at your local health food store or Whole Foods Market.

I would HIGHLY recommend this book to everyone! The only 3 warnings I have: 1. You (or the cook in your family) will spend numerous hours looking through the book and cooking the wonderful recipes (not that they take that long to make (they're actually very quick recipes), but because you'll get so excited you'll want to make as many recipes as you can in one day); 2. You'll have a hard time going out to restaurants after eating these meals; 3. Your grocery bill will increase significantly (however, you will save money NOT going out to eat).

I hope this review influences you to purchase this book for yourself and all of your friends! It's money well spent![...]

Fantastic!, September 29, 2009
I'm not a great cook and I'm new to eating vegetarian. But the recipes in this book are so simple and good that I can't wait to try another one. Next week it's the Kale Tofu Lasagna with crimini mushrooms and a Sweet Potato Pie! The Three Sisters vegetable pie recipe was so delicious that one morning I ate it for breakfast. You can only find some of the ingredients in a specialty store but she uses them over and over in different recipes so you're not wasting anything. What I also love about this book is that it's divided into seasons -- I can never remember which fruits and vegetables are "in" when -- so you know what you can actually find in the produce department. I would buy this for anyone!

wonderful!, September 10, 2009
not sure what i would do without it. vegan or not, you will be impressed at the simple elegance of these dishes. too bad the other reviewer dismissed the book with two stars because of some insignificant anecdotal comments about the author's personal experiences; i think the merits of the recipes stand for themselves. my husband and children are not vegetarian, and they would not choose nori as a preferred snack, either. they have, however, raved over dinners i have made from this book. and yes, while pictures would be nice, they are by no means necessary in a good cookbook. it is by far the best vegan cookbook, and one of the best overall cookbooks, i have ever purchased. give it a try, you will be pleasantly surprised. and don't miss the black bean soup recipe -- it's amazing!

Love this book, December 2, 2009
I absolutely love this book. I've often found vegan recipes a bit blah, but the ones I've made from Clean Food combine different and sometimes unexpected flavors. I also like that attention that is paid to people, like me, who need to avoid gluten, and the recipes for the most part are simple and easy to make. I've only found one thing so far that I didn't care for (Spiced Kukicha Iced Tea), but my family loves the Baked Maple Mustard Tempeh, and I had a guest that ate their way through half a batch of the Teff Ginger Molasses cookies.

The only real drawback is that the book is very hard to keep open when you're making something because it's so tightly bound. ... Read more

Editorial Review

A detailed guide to all aspects of using edible wild plants, from identifying and collecting through preparation. Covers 41 plants in-depth and the text is accompanied by multiple color photos. ... Read more

Reviews

It isn't slightly better than other books on the topic; it's in a whole different league., April 1, 2010
These are not good times to put out a book on edible wild plants. Unless you're Samuel Thayer.

When I reviewed Thayer's first book, The Foragers Harvest, I wrote that it is as good or better than anything available on the topic. It has since become the go-to book for students at the Jack Mountain Bushcraft School. His new book, Nature's Garden, builds upon the high standard set by The Foragers Harvest and establishes him as the leading authority and author on edible wild plants that has ever published. It isn't slightly better than other books on the topic; it's in a whole different league.

The meat of the book is made up of plant accounts. These are in-depth profiles of edible plants, full of photos of how to identify, harvest and use them. The author bases all of his work on personal experience, so there aren't the usual falsehoods handed down by authors of lesser works. Instead, you get what works, along with anecdotal stories of how the author got to know the individual plants and how he's used them in the past. His writing style is conversational, and while there is a description for each plant that includes botanical terminology, the author writes it so as to make it accessible to the non-botanist. The numerous photos contribute greatly to aid the neophyte in identifying the individual species. The Harvest And Preparation section for each plant is where the author's experience really shines. Whereas the Peterson's Field Guide To Edible Wild Plants will list "starchy root" or similar descriptive term after a plant, Thayer has several pages of highly descriptive how-to information. To use a specific example, most books on edible plants have a sentence or two on acorns. Nature's Garden has 50 pages.

Anyone who has read The Foragers Harvest would expect the Plant Accounts to be encyclopedic and accessible, full of great photos and useful information. On this point, they deliver. If the book contained just Plant Accounts it would still be a fantastic resource. But there's more to outdoor living and foraging than how-to, and in the first section of the book the author gives a snapshot into the mind of living with wild foods. With sections on getting started, the ethics of harvesting wild plants, conservation, personal experiences on a wild food diet and a harvest calendar, he provides those new to foraging a great jumping off point. In a section titled Some Thoughts On Wild Food, he offers useful advice such as don't make a wild plant fit the description in the book (which is a common pitfall), then expounds upon the myth of the instant expert. The last chapter of the section is titled "Poison Plant Fables", where he discusses the story of Christopher McCandless and how his demise in Alaska, chronicled in the book and movie Into The Wild, didn't occur as the famous author of his biography would have us believe. He didn't poison himself by eating the wrong plant. Rather, he starved to death. By pointing out the facts, though, he doesn't poke fun at McCandless like so many armchair survivalists like to do. Instead, he treats him with respect, saving his derision for the authors and movie producers for not telling the truth. The money quote from this section comes in a section titled "What Lessons About Wilderness Survival And Wild Food Can Be Drawn From The Story Of Chris McCandless?"

'In a short term survival situation, food is of minor importance. However, in long term survival or "living off the land", it is of paramount importance.'

Bushcraft continues to evolve for me away from skills and toward personal relationships with the land and people. While I've never met Samual Thayer, after reading this first section I feel that we're kindred spirits.

There isn't a better book on edible wild plants. Taken together with The Foragers Harvest, it is the last word on the topic in print. I don't think more can be learned from any book; to go beyond what Thayer has written, you have to be out there actively foraging.

A Must-Own!, April 8, 2010
Whether you're a newbie or an experienced forager, you'll find this book fascinating and a must-own. I have over 200 books on edible wild plants, and this is far and away the best ever published.

A visual and informative treat that is hard to put down, its 512 pages are well illustrated with 415 color photos. Sam brings us fresh insights on 41 new plants. ("New" because the first book in Sam's series, The Forager's Harvest: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants covered 32 other plants.) One of the great things about Sam's writing is that it is absolutely authentic, based on first-hand knowledge. For instance, every one of the 32 plants in TFH is one that Sam has eaten at least 50 times.

A second thing that distinguishes Sam's work from other authors is that Sam has a great curiosity. He doesn't hesitate to question edible wild plant claims made by other authors. He delves into research reports and studies, experiments on his own and keeps track of his findings like a scientist. His "Nature's Garden" account on acorns is 51 pages long, and contains information and a synthesis of material and insights that you'll not find anywhere else.

One of the plants included in NG is garlic mustard, which I had written off as an edible that wasn't to my liking. I've cooked and eaten the leaves, the flower buds, and the tuberous root. I've nibbled on the bitter, pungent seeds. In his chapter on garlic mustard, Sam writes that the young, succulent stalks, stripped of leaves before the plant blooms, are mild, sweet and juicy. He says that they are good in salads, snacked on raw, excellent boiled or steamed like asparagus, and that they add a nice flavor to soups. This may sound weird, but I can hardly wait for garlic mustard to come up again this spring, so I can try it!

Sam also has a chapter on autumn olive. He says that they are the berry of choice for making fruit leather. I agree wholeheartedly. He demonstrated how to make it several years ago, let me taste some, and I thought the fruit leather was awesome. Since then, I have made enough for my own use and have shared it with over 300 people in wild food presentations.

If you are concerned with how applicable this book might be to your part of the country, take a look at page 16 if allowed by Amazon. In the chart, Sam states a percentage of the plants covered that would be found for a given state or Canadian province or territory. Sam has done a masterful job of choosing the 41 plants, and comments in each plant's chapter on closely related species found in other North American locations. Only three states - Alaska, Hawaii, and Nevada - and two Canadian territories - Nunavat and Yukon - are below 50%. Even if I lived in one of them, I would still want to purchase this book for the insights that Sam delivers. Also, since I travel, it would allow me to pursue my hobby in other regions.

This book is definitely a must-own.

A professional-quality reference, April 12, 2010
Award-winning expert in wild foods Samuel Thayer presents his latest, up-to-date expert work in Nature's Garden: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants. Nature's Garden lives up to its title with extensive information on harvest seasons for wild plants, and detailed instructions for preparing gathered foodstuffs. More than 400 color photographs on high-quality paper illustrate this compendium, helping the viewer see the difference more acutely in look-alike plants. From black oak acorns to ligonberries to cow parsnip and more, Nature's Garden covers an immense diversity of edible plants - including some that require extensive preparation according to step-by-step instructions. A professional-quality reference, and an absolute "must-have" for anyone seriously contemplating "living off the land" for an extended period of time.

Sam Thayer continues to fill the void!!!, April 1, 2010
Thayer has compiled another outstanding edible wild plant book with 512 pages that essentially has the same format as his first book, The Forager's Harvest, which has 360 pages. Not only does Nature's Garden continue to fill the void but the author listened to criticisms about his first book and expanded the coverage for the entire U.S. and Canada by including widespread species and genus-groups. A tutorial on "Plant Identification and Safe Consumption" provides the step by step lesson for those unfamiliar with how to go about getting started. The author has a nice 20 page chapter on "Poisonous Plant Fables" in which he puts to rest the twisted and incorrect notion that Christopher McCandless died from eating a poisonous plant that was perpetuated by Jon Krakauer's book, Into the Wild. There are 42 plant account chapters that are applicable to well over 100 species of North American edible wild plants. Every plant account has the common name(s), scientific name(s), family scientific and common names, an introduction covering some thoughts and experiences of the author, description, range and habitat, harvest & preparation, while others may include sections on ecology, history and lore, individual genus or species accounts, comparative tables, a dichotomous key (Lettuce-Dandelion Group only), line drawing (lotus tubers only) and an abundance of excellent photos. There are 50 pages dedicated to a fan-freakin'-tastic section on how to collect, process and utilize acorns from oak trees. He has added some very useful comparative photographs of some commonly mixed up poisonous and edible plants. For example, he clearly shows how to differentiate between Poison Hemlock (C. maculatum) and Wild Carrot (D. carota). In comparison to his first book, it contains a bibliography that is 4 times the size and a similar but slightly expanded glossary which is also very useful, as well as a handy index. A visually stimulating book with informative, enthusiastic words from an experienced, practicing forager who continues to research and experiment with edible wild plants. Without question, this book must be in the hands of those who are just beginning through to the accomplished foragers. Sam: thanks for taking the time to assemble this fabulous book and for sharing your knowledge with the rest of us so we can more easily and confidently enjoy the bounty that nature provides!

Absolutely Excellent!!, May 18, 2010
I have about a dozen different books on edible wild plants in my library, and Samuel Thayer's books are by far my favorites. Where other authors attempt to give you a huge list of all of the edible plants in the United States, or a large area thereof, Sam has narrowed his focus to a much smaller number of plants that have significant food value. A brief glance at other wild edibles books will show that a large proportion of the plants listed in them are only suitable for use as a tea or salad green. Rarely do they make much distinction between what is simply edible and what actually tastes good, or give sufficiently detailed instructions for those plants which require special preparations. In contrast, Sam presents extensive, detailed instructions and photographs on identification, harvest, preparation, and storage of those plants which are not just edible, but also delicious, and that have sufficient caloric value to be capable of serving a meaningful role in the diet of a forager.

Like his first book, "The Forager's Harvest", "Nature's Garden" has a regional bias toward plants that are found in the Midwestern United States. However, he has selected plants that have a wide geographic distribution to make this volume useful over a larger area. About half of the species covered in the book occur in all of the lower 48 states.

I would recommend this book very highly to anyone who is interested in learning more about edible wild plants, no matter their experience level.

Outstanding, accessible and comprehensive, July 2, 2010
No matter how well you know your wild edibles, American forager Samuel Thayer can teach you something. His brand new how-to book, called "Nature's Garden: A Guide to Identifying, Harvesting and Preparing Edible Wild Plants," is by far the best work on the subject, well worth the $25 cover price.

What sets "Nature's Garden" apart from other guide books is its incredible depth. Thayer is true to his subtitle as he tackles the intricacies of 42 common plants found across North America -- including dock, elderberry, oak, wild lettuce, amaranth, chickory and huckleberry -- over 512 glossy pages. Packed with outstanding full-color photos and helpful charts (for instance, on the characteristics of red vs. white acorns), the book is highly useful for beginning and advanced foragers alike. It is written in an accessible yet scholarly style that avoids jargon whenever possible.

Thayer's propensity for going the extra mile on the details makes this a total win for readers who really want to try this in the field. Lots of books might tell you, for instance, that young dock leaves taste better than older ones. But Thayer offers helpful tips like, "They do not have to be tiny, just young," and "As long as the sides are even slightly rolled up, the leaf will be tender. Often...you will find them very slimy. Don't worry: the slime is a sign that you are getting leaves at the right stage, and it will rinse off."

Though it's by and large a how-to, there is a narrative element as the author opens each chapter with a reflective personal anecdote about his experiences. These can be serious in tone, so I appreciated the occasional levity in the captions: Passifloracea, he writes, is "arguably the coolest-looking flower in the world." And the first 75 pages are an entertaining read as Thayer reveals his personal views on what really killed Christopher McCandless of "Into the Wild."

Thayer's first book, "The Forager's Harvest," was published in 2006 and has become a respected standard, covering 32 wild foods, from cattail to stinging nettle (the newest work does repeat a few, but not many). One of my favorite features is a handy calendar outlining the harvest times for various plant parts from March through November. Fortunately, the latest work does too.

Review originally appeared on FirstWays[dot]com

If I could only have one book on foraging, this would be it., April 30, 2010
I said the same thing about his first book. I hope I get to say it about his next book. I am going to automatically buy anything Samuel Thayer writes from now on. His refreshing "claimer" (as opposed to "disclaimer") was alone worth the purchase price. Mr. Thayer is as much a philosopher as a forager. He encourages us to participate in nature rather than just visiting it like tourists, and does so in a forthright manner that appeals greatly to me.

Wonderful!, September 24, 2010
Fairly new to the subject of wild edibles... I REALLY enjoy this book! Packed full with big beautiful, colorful, clear pictures and complete, easy to understand descriptions-- what a gem! A joy to read and very interesting. I also got the other book Forager's Harvest by Samuel Thayer, and I am glad I did. Very pleased! Both books are recommended to anyone with an interest in the subject, gardeners and farmers, teachers, naturalists, survival minded folk, pro-organic types...you name it!

Great guide to wild edibles, May 25, 2010
I like that he has first hand knowledge and has (it sounds like) dedicated his life to this topic. It is nice that he goes into depth on each plant and shows poisonous look-alike plants. I find this book to be well written; interesting to read; and useful for this topic. It is nice that he spends time discussing the myths about harvesting wild edibles. It helps to allay some of the fear and societal pressure against it.

Detailed Guide to a Variety of Plants, May 18, 2010
This book is deep into 5 star territory, right at or near the top. The author clearly combined a lot of research on edible plants along with a lot of personal experience. I have picked just a couple of the plants that are reviewed so far but they match the descriptions of the author exactly.

More than a book on gathering herbs, if you are open to it, this will change the way that you think about the natural world and early North American history. North American has edible plants all over as if it were the remains of wild/forest gardens tended to for thousands of years.

Great descriptions of both the plants to pick, whether similar plants are edible [that you might mistake a plant for along with detailed descriptions of poisonous plants you could mistake for edible ones. ... Read more

Editorial Review

This new, expanded edition of Simply in Season features new recipes that use locally grown and fairly traded seasonal foods. Its stories and simple whole foods recipes explore how the food we buy and eat also affects our local and global neighbors. ... Read more

Reviews

I love this book!, November 19, 2009
I love this book in so many ways. The recipes are not only organized by season, but the outside page boarder color matches the index color of the section (green - spring, red - summer, etc). If I want a recipe for something that just came out of my garden in July, I can flip the red edged pages and be pretty sure that my veggie in in there. The first page in each section contains a listing of all the recipes, and the side border of the pages has all of the produce listed that may be in that section with the items for the recipe page listed in black and the others (not on that page) grayed out. I think the thing I love most about this book's format is that each ingredient is listed with the directions for that item immediately following. The next item (or set of items) is then listed with those directions following, etc... I don't have to look up and down several times while making my dish to get the job done. Oh, and the recipes are wonderful! I highly recommend this book.

LOVE IT, LOVE IT, LOVE IT!!!, November 14, 2009
This cookbook was recommended to me by a friend, and I have to say, I love it. This cookbook is really fun to flip through, and it makes me want to cook up a storm. I've tried a bunch of recipes, and not a single one has disappointed. It has a really interesting organizational format (by seasons). Lots of healthy but yummy recipes, and you really can't beat the price. I am giving some as Christmas gifts this year.

Thinking the right way, December 6, 2009
Limited on some vegetables, but covers the most common local/seasonal vegetables such that this will be great for most people. If only there were more turnip recipes... All in all good, gets you started thinking about food in the right way.

My favorite cookbook!, January 21, 2010
I love the simple goodness of this kitchen companion - easy ingredients, straightforward recipes, nutritious emphasis and delicious food. The wholistic outlook makes this more than just an excellent collection of recipes. Simply in Season is also a guide to intentional, sustainable eating.

After replacing my well-used original copy, I was delighted to find an expanded new edition. I like the smaller size and spiral binding that allows it to lay flat without taking up too much counter space. Some other features I like include the general fruit and vegetable guide, seasonal organization and key ingredients listed along the sides for quick reference. The comprehensive index is fantastic. For example, if I look up sweet peppers, it lists summer garden ratatouille and fajitas in addition to stuffed peppers and over 40 other recipes - it goes beyond just the main ingredient or recipe title. When trying to decide what to make with what I already have, this is always the first place I look.

Many of the main dishes are vegetarian, and there are also plenty of recipes with meat - I appreciate the variety. As a side note, if you want to try growing some of your own veggies, I would recommend Square Foot Gardening by Mel Bartholomew.

Excellent cookbook for from scratch recipes., February 1, 2010
I received this cookbook as a gift. I like the variety of recipes for the different seasons. The ingredients are simple and what you may already have in your pantry. This is one of those cookbooks you may read cover to cover with all the extra information added. I bought 2 more books to give as gifts.

Seasonal cooking, December 2, 2009
Great recipes that are tested in real kitchens. Not Haute cuisine, but food that will please a family on a normal budget, and in all parts of the country. Seasonal cooking also means that you can take advantage of better prices when fresh local vegetables are available in the grocery store.

If I could only have one cookbook I'd choose this one, March 29, 2010
This is the cookbook I use most often, and my favorite of the cookbooks I have. The recipes are easy to cook, taste great, and use herbs you're likely to have on hand. The recipes are all based on combinations of vegetables (and meats) that are in season at the same time, so you really can use what's growing in your garden or available at the farmer's market. The index includes both a listing by the recipe name and more importantly an index by ingredient, so if you have a lot of parsnips (or whatever you have), you can look up all the recipes that include that ingredient. The recipes also often list various substitutions that would work well, so it helps you realize that the recipe is just a guide and you can improvise. In that way this cookbook has also helped me become a better cook, to think through what ingredients we have and how they would work well together, based generally on a recipe that I'm used to from the book. The grouping of recipes by season is useful if you just want to page through and decide what to cook, you only have to look through the pages for the season you're in. The only thing that could be improved is the index, if you want to find a specific recipe but don't remember it's title you have to look it up either by key ingredient or by paging through its season. All around, the best day to day cookbook I have, great all year long.

All I cook from now., November 11, 2010
I LOVE this cookbook. I love that the recipes are divided by seasons, and color coded with vegetable listings on the side. And the recipes themselves are easy to follow: ingredients and directions are laid out in "chunks" so you don't have to read the whole thing to figure out what goes with what. Uses very common ingredients that I usually have on hand. Even my picky 10 yr old will eat MOST of the dinners (not all stews but some he does : ) This book has even helped me start an in-door herb garden! Makes a great gift to any gardner or anyone wanting to eat more fruits and vegetables.

Fantastic cookbook, October 13, 2010
I bought this book recently and now it's one of my favorite cookbooks - I definitely recommend it! It has taught me how to use veggies I've always been curious about but didn't know how to cook (collards) and how to use old favorites (sweet potatoes) in new ways (Sweet potato and black bean tortillas). It has a handy little reference section at the beginning about the various ingredients used throughout the book - how to buy, prepare, cook and pair them.

Two of the things I really appreciate about this book are 1. Its recipes are not heavy on dairy and fats so the dishes feel pretty 'clean' to me. 2. It's heavily weighted towards savory foods perfect for lunches and dinners, and not so full of sweets (though they are sprinkled in here and there and they are delicious!) And though I usually like photos to accompany recipes, I don't find myself missing the pictures in this book.

This is a great cookbook for a recent college graduate (like myself) or someone new to cooking because the recipes arn't complicated and for the most part don't require a huge shopping list of ingredients. The dishes I've tired so far have been quick and simple to make. The recipes are also easy on the purse because a good majority of the dishes are veggie based (as opposed to expensive meat) and buying produce in season can mean a little to a lot of savings.

Lovely book, superbly arranged, nice recipes... one star off for lack of pictures!, August 28, 2010
I have been trying to get back into truly seasonal cooking - it gets kind of boring with almost everything available all year round... tasteless or otherwise! Anyway, I had a look at a number of books and decided this was the one. It has not disappointed, tho I have many of the recipes still to try. As well as being packed with what look like great recipes (I've tried a few and so far so good!) I LOVE how this book is organized by season, and how it provides lists of so many different fruits and veggies alphabetically and describes each one's tastes, uses, seasonality and handling/storage tips etc. Definitely recommend it for these reasons, plus the thought-provoking snippets and insights into local and global food production and consumption for enhanced personal and world health, happiness and prosperity. ... Read more

Editorial Review

Reviews

Feeding the Whole Family, March 10, 2008
I have the first edition of this cookbook and it rates up there with my 5 most used cookbooks. I have bought multiple copies and given them as gifts to friends and family members. I cook primarily whole foods for my family, which in common terms means that I cook from scratch about 18-20 of our 21 weekly meals. Many of these recipes can be made quickly (30 minutes) with some planning.

The author gives wonderful advice for cooking beans, basic recipes for various grains and family favorite sauces. Most of the soup recipes are staples in our house. The introduction of 'new' and different grains...millet, quinoa, buckwheat...is a great way to add variety to your family's diet and most are quick and easy to make. Our culture eats far too much wheat and making some wheat-free meals is a welcome change in most families.

If I had just 1 box of books I could keep, this would be one of the books I would be sure made its way into the box.

Clear and sensible, January 23, 2008
I love the ideas in this cookbook, which focuses on whole foods the entire family will enjoy. It's clear and sensible, and includes a couple hundred pages of recipes.

What makes a whole food? Author Cynthia Lair writes that the best way to determine whether a food is whole or not is to ask these questions:
* Can I imagine it growing? (It's tough to imagine a field of marshmallows.)
* How many ingredients does it have? (It should have only one: apple, wild rice, salmon.)
* What's been done to the food since it was harvested? (The less, the better.)
* Is this product part of a food or the whole entity? (Only the juice? It's not whole.)
* How long has this food been known to nourish human beings? (Probably centuries.)

The recipes are helpful. Most include instructions on how to alter their dishes to make them appropriate for babies.

The chapters are:
1) Wholesome Family Eating
* What do we mean by wholesome?
* Shopping for sustenance
* Sharing a nourishing meal
* Setting the table, setting the scene
2) Including Baby
* Start with the best, the breast
* Starting solids
* Food allergies and intolerances
* Expanding the diet of the older baby
3) Raising Healthy Eaters
* Parents as role models
* Setting boundaries
* What should I give my child to drink?
* Involving your children in the kitchen
* Presenting food so it appeals to young children
* "My child won't eat vegetables"
4) Basic Grain and Bean Cookery
5) Bustling Breakfasts
6) Lively Lunch Boxes
7) Soothing Soups
8) Substantial Suppers
9) Got Color?
10) Fresh-Baked Breads and Muffins
11) Refreshing Relishes, Convenient Condiments
11) Simple Sweet Desserts
12) Daily Drinks and Brews

Lair also wrote Feeding the Young Athlete: Sports Nutrition Made Easy for Players and Parents. Other good books about eating whole foods include Animal, Vegetable, Miracle: A Year of Food Life and In Defense of Food: An Eater's Manifesto.

great book, May 3, 2008
I have had this book on my wish list for ages but couldn't justify another whole foods cookbook. I decided to try it after it was updated and after reading the authors essay on how we create picky eaters, I am glad I did. The recipes I have tried have been simple to make and taste delicious.The ingredients called for are easily found. I especially liked the lunch section as I struggle with packing my son a lunch. The book also has a nice section on nutrition that is helpful and informative for those new to whole foods cooking. I recommend this book to anyone looking for delicious meals for their families.

I liked the older edition better, February 14, 2009
I bought three of these cookbooks to give away as gifts. I had the older edition which I thought was terrific. I was disappointed by the new typeset and found it annoying to read.
I also choose to give this book to families who want to feed their children healthier. This new addition uses sugar in some of the dessert recipes. The whole point in buying a book like this is to find healthier alternatives to sugar (which the previous edition had). If I give this book out, I feel like I'm endorsing the use of sugar. I have not decided if I will keep this book.

still loving it, May 30, 2008
I bought this book (with the old purple cover -- Feeding the Whole Family: Whole Foods Recipes for Babies, Young Children and Their Parents) when my girls were babies. They're now 11 and 9, and we still go back to it for certain beloved recipes, especially the beet salad, the one with the greens -- the only way my family can really enjoy beets, and we really enjoy this salad. It is one of the few family cookbooks that has healthy recipes my children actually liked (they like a lot of healthy food, but many family cookbooks have a lot of fat, meat, white flour, and sweets, and feel the need to disguise vegetables). I took the ideas on breaking down a meal to feed parents, toddlers, and infants, and applied them to other foods. I highly recommend this book -- I'm back here because I'm considering getting some copies for family members with young children.

Tasty vegetarian fare that's fun to make? Who knew???, January 18, 2010
A little bit of background: I'm a middle-aged, martini-swilling, cigar-puffing, steak-chomping foodie who had long dismissed vegetarian and 'healthy' cuisine as the province of annoying, self-righteous, Birkenstock-wearing, humorless 'food nazis'. Unfortunately, I'm getting to the age where I'm starting to pay the price for my Falstaffian appetites. My wife seems to love me more than my life insurance policy, so she gave me this book. I love to cook, and before this, my only foray into 'healthy' cuisine was a 'healthy cuisine' cookbook by Graham Kerr (of the "Galloping Gourmet" fame). That was a disaster, with recipes that made unadorned rice cakes look flavorful by comparison.

"Feeding the Whole Family" is nothing short of a miracle! Ms. Lair's recipes have delightfully complex flavor profiles, and are hearty, while being low-fat, and often meat-free! You owe it to yourself to check out such gems as the Mediterranean Quinoa Salad, Red Bean & Quinoa Chili, and the Nut Burger. Both your palate AND your heart will thank you!!

Yummy, May 9, 2008
This is now by far my favorite cookbook. Every recipe has turned out with two thumbs up from the family. I wish I had this book when My children were babies so many good ideas for them. I had the carrot cake for my birthday and it was the best darn carrot cake in the world. This alone was worth the price of the book but on top of that there is so much information on eating whole foods. This is one cookbook I read from start to finish and couldn't put down. Hope she writes more :)

It is what it says, November 29, 2009
Recipes are good; nice introductory section with suggestions for feeding children... from first introduced solids and issues (or non-issues) with allergies, to toddlerhood and pickiness, and beyond. Nice coverage of why it is important to feed whole foods to kids; not only for their current health but also to help them form good eating habits and tastes. Also talks about parent/caregivers as role models for eating and how important that is. Suggestions for making foods fun for younger kids and for cooking together.

Generally a good variety of food types included. Most recipes are pretty simple and easily modifiable for taste. There is a section explaining different kinds of whole grains and other whole foods.

It is a little heavy on Asian influence. My family loves Asian cuisine, so that works for us, but for a family that isn't so into Asian inspired foods, they wouldn't get as much out of it.

I'd also personally like a little more explanation about baking with whole grains, but that's not really what this book is about.

Overall, I think this is an excellent book for every family to have as a reference.

Yummy healthy recipes, August 5, 2009
This book is a great source for healthy and delicious recipes. I love the Rosemary Red soup. The nutritional information is helpful too. I use this book often.

I wish I had this cookbook when raising my kids, December 26, 2009
I wish I had this book when my kids were growing up. But I figure it's never too late, so I bought a copy for my grown daughters. Healthy eating using whole foods is really important and Cynthia makes it fun and easy. ... Read more

Editorial Review

Organic food is synonymous with premium quality, the deepest, richest taste, conscientious farming, and optimum health. It’s what we need to feed our kids, what we deserve to feed ourselves. And no one is doing more to popularize organic food that Myra Goodman, a mother, a creative cook, and most significantly, co-owner of Earthbound Farm, the world’s largest grower and purveyor of organic produce.

In Food to Live By, a dazzling full-color cookbook, Myra Goodman offers an utterly appealing, new casual style of cooking based on using the best ingredients, organic or otherwise. The dishes are irresistible: Sweet Corn Chowder. Spinach, Feta and Mushroom Quiche. Foggy Day Chili. Merlot-Braised Short Ribs with Cipollini Onions. Spicy Chicken Lettuce Wraps. Ginger Lime Salmon. Grilled Pork Tenderloin with Spiced Orange Sauce. Blue Cheese Smashed Potatoes. Coconut Lemongrass Sorbet. Cherry Panna Cotta. Farm Stand Carrot Cake. Plus, throughout are Farm-Fresh Ingredient boxes—on sorrel, corn, asparagus, artichokes— cooking and shopping tips, and health notes.

Before Myra and her husband, Drew, founded Earthbound Farm, they tended a small organic raspberry patch in Carmel, California—and Myra baked (and sold)amazing Raspberry Corn Muffins, plus jams, and more. Then Earthbound grew to offer organic lettuce mixes to local restaurants, and eventually the rest of the country. When The Organic Kitchen at Earthbound Farm opened, it was yet another venue for Myra, and the café’s chefs, to share delicious recipes and ideas. Now Food to Live By brings this organic revolution to everyone who cares about what they eat. ... Read more

Reviews

My new favorite cookbook!, January 27, 2007
The beautiful cover of this cookbook caught my eye but the personal story of Earthbound Farms beginnings and the fantastic recipes have held me captive and peaked my enthusiasm for organics and healthy cooking. Since buying this delightful cookbook I feel a bit obsessed with trying recipe after recipe. I was especially happy to see the meat recipes as I have wanted to incorporate more organic meat dishes into my family's diet, especially with 2 teenagers, but felt I lacked experience in buying and preparing meat. What a hit they have been with my family and unexpected surprise in this cookbook. The Sizzling Steak with Olive Sauce had everyone applauding mom's new found culinary skills and the Merlot Braised Shortribs elevated my status to "chef Mom".
In addition to expanding my repertoire of meals this cookbook has given me healthier versions of some family favorites. The Maple Walnut Muffins thrilled me with the small amount of sugar and no butter! Using a 1/4 cup of heart healthy canola oil instead of the 2 sticks of butter I was using in The Barefoot Contessa's Banana Crunch Muffins showed me how easy to eliminate fat and not sacrifice taste. My kids adored them as well as all 30 of the recipes I have tried to date.
This is a cookbook I highly recommend and bought for many family and friends. Its interesting tips and facts as well as beautiful, inspiring photos have made cooking 24/7 for my family a delight and pleasure.

Healthy Tasty Food, March 13, 2007
Myra Goodman and her husband, over 20 years ago, began their farm by offering passers-by a taste of their organic raspberries. Today, they own and operate the world's largest grower of organic produce. Food to Live By encourages readers to embark on a healthier way of life. Through organic food, people can live a cleaner life. This is not confined to only vegetarianism, but to meat, produce, wine and more. Packed with color photos of Earthbound Farm, as well as the recipes, this book teases the reader into trying easy-to-prepare, healthy recipes that packed with originality. If you are pressed for time, Goodman offers shortcuts by using organic packaged products, so you can have the flavor and health without the guilt. Included in this book are guides to greens, squash and more. Similar to The Organic Cook's Bible (by Jeff Cox, Wiley, April 2006, ISBN: 0471445789), but with more recipes. Delicious encounters within this book are: Chicken Piccata, Pumpkin Pecan Muffins, Portuguese Kale Soup, and Apricot and Almond Tart.

Excellent General Cookbook. NOT just organic., January 17, 2007
`Food to Live By' by Earthbound Farm co-founder, Myra Goodman and culinary `accomplices' Linda Holland and Pamela McKinstry announces itself as a cookbook for organic ingredients, and yet except for an emphasis on cooking with fruit, this is largely a brightly illustrated and joyfully assembled general purpose cookbook, I'm certain that the publisher, Workman, has a lot to do with the sidebar intensive style and better than average illustrations and snaps, but I also suspect much is owed to the great pleasure the author had in realizing this book.

The fact that the book does not quite fill its billing as a `healthy foods' book tempted me to give it only four stars. Two facts changed my mind. First, the hefty (402 pages) book lists for a scant $21.95 US. Second, the last Chapter 10 on `Basics' has excellent advice on making stocks. It may not be on the great reflective level of Deborah Madison or as finicky as the Culinary Institute of America textbook, but for a budget priced book, it is very good indeed.

I would still have demoted it to four stars if the general level of recipes was weak, but they are not. All of the traditional stuff is entirely up to snuff. For example, the pastry crust recipe hits all the right notes. The only caveat is that this and other recipes call for whole-wheat pastry flour, which I have not seen in my local megamart (Wegmans). On the other hand, I have seen lots and lots of `Earthbound Farm Organic' products in my very same Wegmans and the story of how Drew and Myra Goodman established their little business that could almost sounds too good to be true.

This story takes up the first 24 pages (the Roman numeraled ones in the introduction) of the book (which means that 402 pages are all recipes, no fluff). This is primarily a tale of being at the right place at the right time with the right idea. The couple leased a 2�-acre farm in Carmel Valley, California and started by raising and selling raspberries while they accumulated moneys to continue their educations. One thing lead to another, falling into great good luck when they hit upon the notion of bagged salad greens just at the time that the country was becoming a lot more interested in more diverse vegetables and in organic produce, all with the same convenience of other supermarket fare. The result is that our heroes now own and run the largest producer of organic vegetables in the country, and probably in the world.

While the book starts with raspberry recipes and continues with soup and salad recipes, great destinations for their organic produce, the chapters are really almost exactly what you would find in a conventional cookbook. As the author points out, eating organic is certainly NOT the same as being a vegetarian (however, I suspect it is much easier to find organic fruits and vegetables than it is to find organic milk, eggs, meats, and poultry, let alone `organic' fish). This brings me to one of the very few complaints about this book. There is no appendix of sources for some the things not sold by Earthbound Farm. This includes the whole-wheat pastry flour and Grade A dark maple syrup. Fortunately, there are very few such `hard to find' ingredients.

The very first thing that told me this was a book with which to be reckoned was the recipe for carrot soup. While I'm sure I have a recipe for this somewhere among my dozen soup cookbooks, this is the first time this has caught my attention, and I plan to make it at the first opportunity. Talk about liquid gold!

One thing this book brings to mind is a latter day `Whole Earth Catalogue' lifestyle; however, there is very little hint of the hippie ethos and lifestyle here. We are, after all, talking about the owners of a multi-million dollar business. Thus, there are not many bread baking recipes or detailed canning or pickling recipes, but there is a bit of all these things, including ice cream making and homemade granola.

While Workman publishing sometimes strikes me as something of a `cookbook factory' publisher like Chronicle Books, both publishers seem to maintain a high standard, and this book fits a higher standard than most. Every so many pages, we run across little presents such as `A Field Guide to Great-Tasting Tomatoes'. These are informative and great eye candy. My only caveat is that you don't consider them `complete' guides. They do, however, spice up this amazingly low-priced book.

The value of this cookbook to you is directly in proportional to you inclination to collect cookbooks, divided by how many cookbooks you have now. If you already have 500 cookbooks, this one won't add a whole lot beyond the uplifting story of how the family Goodman got rich raising lettuce. It does not have a strong `health food' emphasis (just look at the mac and cheese recipe') and aside from the very good stock making section, there are not a lot of cooking insights, but that doesn't mean it isn't a danged good cookbook. So, if you like vegetables and soups and a really nice collection of good recipes, this book will brighten your day.

One of the best cookbook I have ever owned!, November 12, 2006
The Earthbound Farm Organic Cookbook, Food To Live By, was recenty given to me as a gift, and now I am turning around, buying more copies, and giving them to some of my friends as gifts. Very simply, this is a fantastic cookbook. The recipies are user friendly and delicious -- and not just for adults -- my four year old daughter loves the Lemon Berry Mousse on page 358 and many of the dishes here. The abundance of color photographs are beautiful, and the layout flows very well.

I like that there is an introduction from author Myra Goodman, co-founder of Earthbound, that describes their humble beginnings as a roadside stand, and how their determination to avoid chemicals and pesticides led to them bringing organics into the mainstream (THANK YOU EARTHBOUND!!!). In 2003 they openned the esteemed Organic Kitchen in Carmel Valley, California (one of only three certified organic food establishments). This book brings recipies from the Organic Kitchen and others.

To be sure, Food To Live By is definitely more of a cookbook than a diet or "health book", although it does use ingredients and provide some little tid bits that encourage us to eat organic, whole foods. While the recipes are wholesome, they don't compromise on taste. There are also cooking tips and ideas as sidebars throughout.

Food To Live By is broken up into chapters starting with the Introduction, followed by a chapter on Raspberry recipes (honoring raspberries, the crop that got Earthbound Started). Then there is a chapter on Soups, Leafy Green Salads, Meat and Poultry Main Dishes, Fish and Shellfish, Pasta and Vegetarian Main Dishes, Side Dishes, Breakfast and Brunch, Desserts, and Basics, such as homemade stocks and sauces.

Some of my favorite recipes so far are the Roasted Balsamic Artichokes, Creamy Macaroni and Three Cheeses, Kathy's Rosemary Roasted Chicken, the Cherry Panna Cotta, and Earthbound's Famous Maple Almond Granola.

Overall the book focuses on good food - that is, food which yummy and appealing on a sensual and aesthetic level, while also being sound on basic health principles. Enjoy!

real food!, February 17, 2007
This cookbook is not a " health food" cookbook per se, but focuses on whole and natural foods, including meat. The book is attractively designed and nicely illustrated with photos, there are helpful hints throughout, and the recipes are well laid out and easy to follow. I have made several recipes so far and all turned out good to excellent, and I intend to make the majority of the recipes in this book. My only criticism is that I wish more of the photographs related to the preparation of the recipes. Photos of fields, bunches of flowers, etc are pretty, but don't help with the recipes. Also, I wasn't interested in all the information about the Earthbound Farm company, but others may feel that this makes the book stand out from others.

Wonderful! A life saver!, October 12, 2007
This is the very best cookbook ever! I use this book faithfully almost every day. It's wonderful and easy and not intimidating and EVERY recipe is a winner!! I have been trying to teach myself to cook for a few years now, and I've found that anyone can do it if you can follow a recipe. The trick is finding a good one! I've tried many books, and each one might have one or two recipes that I might add to my "regular" repitoire, a couple of recipes that are awful or too hard or involved to make, and the rest of the book that is never used. Not so with this book!!! The recipes are all simple and easy to follow. They don't take a long time to prepare or have too many steps (although some require a little planning, like that you marinate overnight). They use regular ingredients that you can find in any grocery store. You don't need any crazy kitchen gadgets or expensive appliances. But best of all, the recipes are absolutely delicious!!! Most are old favorites but with a delicious twist... the BEST chicken salad you have ever eaten, the juciest ribs you ever tried, the most flavorful chili ever. She uses fresh ingredients and there are a lot of fresh herbs, curry, and vegetables. There are huge, full-color pictures so you can leaf through the book and decide what looks good to you that day. I have no trepidation whatsoever with trying something new from this book on a whim (although I've made almost everything in it now!). This book has singlehandedly won me the reputation of a very good cook!!! I highly recommend it to anyone.

Use "real food" to make scrumptious, healthful recipes, May 7, 2007
I have made a study of healthful foods and learned so many new things in this recipe book (besides some of the best recipes I've ever tried). I love that Myra uses not only organic veggies & fruits (which I try to do whenever I can), she incorporates using wholegrains in baked goods (often), olive oil & other healthful oils, and nothing processed. I had stopped using butter years ago and now recognize that substituting margarine was not only unhealthful, it's absolutely inferior in cooking!I just made the peach cobbler (with frozen peaches due to the season)this past weekend, best I or my company had ever tasted!The chocolate cake recipe is the only one that disappointed me. Excellent side dish recipes also--we loved the 3-cheese macaroni! It brings back good tasting food by using real food!! Weird sounding, but true!

So much more than salad, these recipes are fresh and delicious, November 6, 2006
You might think that a cookbook from Earthbound Farm would focus on salads or vegetarian recipes. While there are some great examples of both in this book, there are plenty of other recipes, too. The recipes in this book are not only delicious, but most of them are simple enough to make on a work night, too. Some of my favorite recipes are the Merlot-Braised Short Ribs with Cipollini Onions, Roasted Beet and Arugula Salad, Chicken Paprikash, Portugese Kale Soup, and the Farm Stand Carrot Cake. The photographs are beautiful (and helpful) and the information about organic food is helpful without being preachy. You'll really use this cook book.

Natural Eating, August 5, 2007
If you're looking for an organic or natural foods cookbook that's practical with easy-to-prepare meals, this is the one. For about two months now, I've switched my eating from prepackaged, boxed, processed foods to all-natural and organic foods. Adjusting hasn't been hard, but I now see the value in a great cookbook. Flipping through 12 different cookbooks to find a recipe during the middle of the week isn't practical for me. This book has everything, and most ingredients are easy to find at the local co-op.

I've tried some of the other well-known and well-loved organic, healthy, and natural foods cookbooks, but they are often either too crammed with information about pickling, canning, and growing an herb garden to find anything in a rush or they have such weird ingredients I end up spending a fortune just to make a chicken salad. So far, this cookbook fits all of my needs for everyday, practical cooking.

I love Food to Live By!, November 14, 2006
I just got Food to Live By and I love it! Beautiful pictures and the layout is gorgeous. I've skimmed through most of the book and it looks like the majority of recipes seem easy to prepare. I've even tried a few! I promise that the Ginger Snaps will make anyone who eats one you're your new best friend. The Roasted Beet and Arugula Salad with Walnuts and Feta Cheese was a amazing and the Whole Wheat Penne with Edamame, Portobellos, and Slow-Roasted Tomatoes was delicious. As a meat-eater, I was pleasantly surprised to find sections on meat and poultry as well as fish and shellfish. I plan on making the Brined Roast Turkey for the holidays.

This book is a must for anyone who wants to cook more healthfully, without sacrificing flavor and variety. It includes plenty of veggies and whole grains, but doesn't leave out dessert. Just don't expect to find a lot of canned goods or pre-packaged foods called for in these recipes - fresh and simple ingredients are key. I especially liked the helpful hints located in the side margins throughout the book about ingredients and food preparation.
... Read more

Editorial Review

The comprehensive source of information on the health benefits of juicing.

This new edition of a beloved best-seller features 100 brand new recipes, now bringing the total number to 350. In addition, it offers new pages of health information, including a "healthy body systems" section that provides information on the critically important cardiovascular and immune systems. Any health-conscious person can now readily optimize the selections and combinations of prescriptive juices, which are thoroughly cross-referenced. Unchanged is the most popular section of the book, which addresses more than 80 common health conditions.

Some of the new juicing recipes from the "heart-healthy" section are:

• Deep orange heart -- a tantalizing combination of mango, cantaloupe, apricot and orange
• Strawberry sparkle -- a wonderful blend of strawberries, pomegranate, raspberries and cranberry juice
• Orange sunrise -- a mix of orange, kiwi, papaya and carrot... a glorious way to greet the day
• Melon mania -- a tasty blend of cantaloupe, honeydew, watermelon and orange.

With health tips, preparation techniques, helpful sidebars and 16 pages of color photographs, this new edition of The Juicing Bible is packed with information that is essential for anyone who wants to explore all the nutritional benefits that natural foods can provide.

Reviews

This book has EVERYTHING!, September 29, 2007
This is a great book. It is much more in-depth than your average juicing book. It's separated into quite a few sections, ranging from simple juices to recipes for using the leftover pulp.

It starts off with a mini-encyclopedia listing herbs, fruits and veggies which can be used in your juicing. Offered is a quick summary of each item, how to use it in juicing, and health benefits of each (good for digestion, cooling, antispasmodic, etc.). Then, there's a section on common health illnesses which lists juices (and other juice-type items, all of which have recipes in the book) that may help the ailments, as well as dietary tips, foods and herbs that may help the disorder, and some lifestyle changes to try.

The rest of the book has the following sections:
1. Fruit Juices
2. Vegetable Juices
3. Cocktails -- these are juices with a little something extra, like yogurt, milks, spices, etc.
4. Frozen treats -- most of these recipes utilize leftover pulp from juices
5. Roughies -- these are actual food recipes, using the juicing pulp from other recipes
6. Smoothies -- uses juices and frozen fruit
7. Digestive Aids and Cleansers -- the title section speaks for itself
8. Milk substitutes -- recipes for nut milks, apricot milk, fig milk, etc.
9. Coffee substitutes
10. Teas and Tonics -- these recipes are mostly for medicinal teas which are geared towards alleviating body ailments and/or aiding and encouraging natural bodily functions and processes.

For those of you looking for a straight forward book that just offers simple, basic juicing recipes, this is not for you; all of the extras will definitely turn you off. But for those of you looking for something that goes beyond your standard carrot-apple combination, this is sure to please. This book really goes above and beyond your typical juicing guide, with options for those that want to add a little more to their juices and really utilize every part of produce used.

Comprehensive, April 25, 2009
"The Juicing Bible" seems to have been written for a very specific audience. If you have a well stocked cupboard filled with spices and a garden filled with herbs then this book might be what you are looking for. After looking through the entire book I found one recipe I could actually make without searching in a health store for uncommon ingredients. The recipe I tried was the "Apple Spice Cocktail." This used ingredients I had in my refrigerator and instead of the spices recommended I just used cinnamon. So in a way I created my own recipe based on a good idea.

Some of the ingredients in this book include: lavender, powdered licorice, dandelions, powdered linden flower, borage leaves, acai berries, red raspberry leaves, stinging nettle, kelp, astragalus root, meadowsweet and apricot milk. While I've heard of these ingredients before I have no idea where to get them. The small sources section at the back of the book doesn't really give me any clues as to who carries which herbs. Most of the spices used in this book can however be found at your local grocery store.

This book is divided into 8 main sections which include:

Healthy Body Systems - A brief discussion of the endocrine system, immune system, musculoskeletal system, nervous system and respiratory system. There is a short discussion of hyperthyroidism, hypothyroidism, arthritis, osteoporosis, muscle spasms, anxiety, depression, memory loss, asthma and allergies.

Health Conditions - This is a comprehensive section organized alphabetically. It discusses things like cancer prevention, headaches, indigestion and water retention.
Each illness is discussed and remedies are given. The remedies include healing foods and herbs. Healing drinks are listed at the end of each section.

Healthy Foods - This section lists fruits and vegetables in alphabetical order. Each vegetable and fruit has a section with a description, use and buying and storing information. At the end of each section there is a list of juices you can make using the specific fruit or vegetable. For instance under cucumbers it is listed as a diuretic and is a good source of vitamin A.

Fruit and Vegetable Juices - This is the section that includes the basic fruit and vegetable juice recipes. Here you will find simple fruit and vegetable combinations. Some include:

Orange Star - Star fruits, oranges, cantaloupe and lemon
Pear Fennel - Pears, fennel, apples and powdered licorice
Summer Nectar - Nectarines, apricots, blueberries, peaches and plums
Green Magic - celery, cabbages, spinach, pumpkin and powdered ginkgo

Juices for Healthy Bodies - This section is divided up into:

Heart-Healthy Tonics
Aperitifs and Digestives
Bitters
Endocrine Elixirs
Immunity Boosters
Muscle Powers
Nerve Nourishers
Stress Busters
Tonics
Respiratory Juices
Cleansers
Healing Teas

Roughies and Smoothies - Here you will find recipes for applesauce, Papaya Marinade, Berry Smoothies and Tropical Cocktails.

Specialty Drinks - There are some interesting recipes in this section, for example,

Melon Cocktail
Hot Spiced Apples
Apple-Orange Punch
Lavender Punch
Indian Chai Tea
Coffee Substitutes

Frozen Treats - If you have an ice cream machine then you will love this section. Some of the interesting combinations include Strawberry-Beet Ice, Lemon Ice, Basil-Pear Sherbet, Fruit Pulp Frozen yogurt (a good way to use up fruit pulp after juicing) and Berry Pops.

To complete the book there is a glossary and a helpful index. While this book is interesting it will take a greater deal of effort to find some of the ingredients. You can of course substitute many ingredients and still have good success with the recipes. I'd recommend this to the very adventurous juicer who loves herbs and spices and is willing to plant unique plants in his/her garden. I've been to many health food stores but I've never found some of the ingredients listed in this book. So many of the recipes require advanced planning. If you want a creative book on juicing that has ingredients that are easy to find I can recommend: Ultimate Juicing: Delicious Recipes for Over 125 of the Best Fruit & Vegetable Juice Combinations and The Juice Lady's Juicing for High Level Wellness and Vibrant Good Looks.

~The Rebecca Review

Awesome!, April 29, 2005
I am a nutritional consultant and recommend this book to all my clients. Juicing is a nutrient dense way to get important vitamins and minerals. The Juicing Bible provides not only a wide variety of wonderful recipes, but also includes information on juices for specific health problems. There is a section on smoothies and medicinal teas as well. An excellent book - the only juicing book you'll ever need. A perfect gift for a health conscious friend, or one who should be. Enjoy!

Everything You Need to Know About Juicing, April 10, 2001
I am an experienced juicer but this book has become my bible. Whether it is great tasting recipes or the medicinal qualities of over 100 herbs, vegetables and fruits this book has it all. The charts and tables are easy to follow and the recipes are better tasting than I could ever imagine. This is a book I am recommending to all of my friends.

great variety and excellent health information, January 11, 2007
I love the Juicing Bible because it gives you so many recipes to make different kind of juices so you are not bored with the same vegetables. It also tells you in the same page the vitamins and how it will help your body. When you are making your juices you know exactly how this beverage will benefit your health. Since I volunteer for seniors, while helping them I am able to make suggestions that will improve their health, if they are sick or looking to change their diets with natural foods. I love this book! Emma

get your juicer off the shelf and use it, December 4, 2000
i couldn't help myself when i opened the juicing bible--i should have been doing other things--but i spent over an hour perusing the pages. it contains a wealth of information on fruits, herbs, and vegetables and their healing properties. the layout is handy and it is easy to find things with the detailed indices. the recipes are simple, clearly written, and sound delicious. i am excited and inspired. in fact, i'm going to get my juicer off of the bottom shelf of the pantry and go for it!

Not bad, not so good, either., November 12, 2007
I read the reviews and thought I'd give this book a try and I have to say I'm somewhat disappointed. It's a very thorough book, but I don't need most of the information it gives. And the cross-sections are daunting. I really wanted a straight 'here's how to make yummy juices' book and this is not that kind of book. Too much information and too confusing for a novice juicer. Maybe when I'm more advanced I'll appreciate it, but for now I'm still looking for the perfect *simple* juicing book.

What a difference....., August 3, 2008
Recently, while home recovering from surgery and an infection, I decided to really "live" what I've been getting paid for to help my clients do. I've been a nurse over 27 years and a nutritional/fitness consultant for the last 2 years. I knew the infection itself was wreaking havoc on my body and organs. But the antibiotics I had to take, were far worse in making me feel "sick", than the infection or the surgery. I needed and very much wanted to re-boot, clear my cache, in other words, "detox", so when the infection was gone, I could begin again with a clean slate.

So I decided to detox by juicing. It would be the first time for me. Total juicing newby. Enter one Hamilton Beach 67650 Big Mouth Pro Juice Extractor.

At the same time, I found the Juicing Bible. I was quite impressed with the way this book is written. The authors give you information on so much more than "just juicing". The recipes are fabulous and the tips to the side of the page help to make things very easy to do and understand.

My favorite "tool" within the book is the chapter, To Your Health, where she specifies many different conditions/illnesses/diseases and gives you nicely detailed descriptions/how to's for each one. But the icing on the cake is the listing of juices, smoothies, teas and other recipes recommended for that particular condition/illness/disease.

I've made several different recipes so far and although I wasn't crazy about one of them, if you're a creative type, (or even a newby like me), you can modify the recipes by adding something similar, or by simply omitting the item. The combinations are endless.

As a total novice in juicing I found the Juicing Bible to be well written, user friendly and an awesome resource.

Great book!, January 5, 2007
I orderd this to use with my new juicer and I found it very helpful and full of information. I've tried a few recipes and I've liked them all. I really like the index on herbs, fruits, and vegetables. Very insightful!

Allot of drinks & tonics to help all sorts of problems., November 5, 2004
This Book has a table of contents (not in the very beginning of the book) of all sorts of different health problems and diseases. It tells you what you can do to help to fix that disorder and the different drinks, tonics, ext. you can make to help your situation. MY only comclaint is with the layout in that the table of contents should be at the beginning of the book, but once you find them the book is very easy and very fun to use. I red what people have said about the measuring, but I have no problems with it and the book offers allot of imfo. I can use both types of measuring if the people who are complaining can't figure it out I feel sorry for them > It is real easy and a real nice book. I bought one not only for me but for my friend. ... Read more

Editorial Review

Dana Carpender comes to the rescue with 500 Low-Carb recipes. Covering everything from soup to nuts, this comprehensive compendium of recipes offers choices like…

Heroin Wings (they’re so good they’re addictive)

Mockahlua Cheesecake

Meatza (pizza without the crust)

…plus dozens of ways to spice up staple dishes such as burgers, omelets, steaks and chicken

Readers will also learn:How to make low-carb casseroles that are delicious – without noodles or rice!What to serve instead of mashed potatoesThe secret to low-carb stuffingThe way to satisfy sugar cravings – decadently – and still stay low-carbThe lowdown on low-carb ingredients

Recipes have been tested and proven delicious. They are guaranteed to please even the most reluctant bread-lover. ... Read more

Reviews

This books deserves 500 stars! Simply spectacular!, October 21, 2002
First let me say that I own many, many low-carb cookbooks, and this one is THE best I have ever read! Not only does it offer 500, yes, 500 recipes that are easy, fabulous and low carb, but the introduction and ingredient chapters were SPECTACULAR! The introduction was warm, witty and informative. I typically skim through the beginning chapters and get right to the recipes, but I couldn't put this one down! So many questions that I had were answered in the Low Carb Specialty Foods chapter, not to mention the Polyols chapter and the Where to Find Low-Carb Specialty Products chapter (she doesn't like paying through the nose for this stuff, either)!

The Ingredients You Need to Know About section was the absolute best--necessary and unique information about eggs, fats/oils, flour substitutes (what the heck are guar and xanthan gums, anyway--she answers that, too!), sweeteners (wow, I can have molasses!), vegetables (and I can have carrots, too!), and oh so much more. Her first recipe is addictive enough to eat every day (Heroin Wings)! I wish I could say that I've made all the recipes, but I'm so busy trying out the recipes from the first chapter, I haven't even looked at the other chapters yet, but believe me, I know they'll be outstanding.

This author is down-to-earth, funny and charming. I can relate to her so well. She stresses over and over again to listen to your body and let that be your guide regardless of whether the food is low-carb. This works so well for me. The BEST book you will ever purchase on low-carbing and low-carb recipes. DON'T MISS THIS ONE!

My Favorite Cookbook, June 6, 2003
I have a bunch of low-carb cookbooks and will continue to buy more! But, this book is by far the best that I have tried so far. The recipes aren't just tired repeats of ones found in other books or ones you can find on-line. The hot cereal is a life saver in the morning as you make up the mix in bulk and then just add hot water to a serving of the dry mix. I was so tired of eggs and this is great. Also, the recipes aren't swimming in fat like so many low-carb recipes.

Low-Carb Monotony, Be Gone!, June 5, 2003
The hardest thing about going low-carb for me was staying excited about eating from the recipes in my plan's book. Then I ordered Dana's book. First, Dana is not a diet doctor, she's real human like the rest of us, and her book is written in a very refreshing, down-to-earth tone. Second, Dana's book has taken the monotony OUT of my low-carb life. Let's talk fabulous stir-fry served over cauliflower "rice" ... absolutely amazing waffles ... terrific spicy Thai cucumber salad that was eaten up to the very last bite at my office picnic today ... and of course, desserts. The hardest problem I have with this book is not giving away the recipes to my friends and low-carb associates who try the dishes because, quite frankly, like any author Dana is trying to make a living too so I tell them they just have to buy the book so she'll be encouraged to write another one. I promise you that you will not be disappointed with this book!!! And yes, Dana has pretty much attained goddess status in my life ;-)

Low carb cookbook that you will definitely use!!!!, December 9, 2002
I own quite a few low carb cookbooks and I rank this as my favorite in terms of taste, ease of use and value. Boy, for the amount I paid for this through Amazon, I got a whopping 500 recipes!!! I have tried a few recipes and have been very pleased with this cookbook. I love the all-meat chili (I use it as the meat for my taco salad with sour cream, cheese and lettuce), chicken florentine (was this easy and delicious), and my young son loves the heroin wings. The marinades for chicken are also scrumptious. I look forward to trying more of her recipes. Because of her suggestions, I finally tried spaghetti squash and love it!!! The tips in the book are also very helpful (now I can really make great omelets!). I have yet to try the desserts and breads which do use some specialized ingredients but these are very easy to find in your local health food store or any reputable internet low carb supplier (there are a lot out there) and their prices are reasonable. I just have not had the chance to buy the ingredients but I am raring to dig into one of her chocolate chip cookies! Thank you, Dana, for sharing with us your culinary skills and making low carb an enjoyable and delectable eating lifestyle.

Best In Its Class, January 14, 2003
Struggling to figure out how to keep to your low-carb diet but still enjoy food (plus feed your family)?

This book is the one you need.

Recipes like Pumpkin Cheesecake (great for breakfast with some bacon on the side, by the way), Vegetable Lasagna (tip: add some strips of zucchini cut longwise with a veggie peeler for faux lasagna noodles), and frittatas keep us feeling happy, full, and not deprived. My family has enjoyed many of these recipes (had to arm-wrestle my 16-year-old nephew for the cheesecake - I finally taught him to make it himself).

Some of the recipes - particularly baked goods - may require some nonstandard ingredients. Most of these are available in health food stores, natural food stores, or, if all else fails, online.

Dana has a breezy, enjoyable writing style that makes you feel like you're in the kitchen with your best friend, and none of the recipes are beyond the average cook.

If you can only get one low-carb cookbook, this is the one to buy!

very basic but good, January 22, 2004
The book didn't deliver as much as it, at first, appeared to. 470 pages of recipes and no photography sounds like a lot of recipes. Many of the recipes are so basic you wonder who wouldn't know that boiled shrimp means boiling shrimp in a pan of water with some seasoning. But "Unbelievably Easy Shrimp" gets half a page for this 3-ingredient recipe (2 qts. water, a pound shrimp, salt). The balance of the page is a recipe for cooking fish: 1 piece of fish, 1 tbs. butter, with parsley and lemon wedge for garnish.

How to broil a steak (olive oil, steak) gets a page, then variations of steak go on for pages and pages. "Southwestern Steak" is steak served with guacamole. "Cajun Steak" is steak sprinkled with Cajun seasoning. "Garlic Butter Steak" is steak with garlic butter spread on it. There are about 2 of these recipes per page.

It's the same with the egg and omlet recipes. The same basic recipe idea is repeated over and over with a flavor variation.

The most major flaw with the book, however, is the index. My pet peeve with cookbooks is to use cute recipe titles and then index them alphadetically according to those titles. Under "sauces," to pick an example, there is "Dana's No-sugar Ketchup" listed in the "D"s. Why not list it "Ketchup, no-sugar" so you can find it if you go looking for "ketchup?" Also under "sauces" there is "Low-carb Steak sauce" in the "L"s and "Reduced-carb Spicy Barbecue Sause" in the "R"s. It makes it very hard to find a recipe. The back cover of the book touts "Chocolate Mousse to DIE For" and I have yet to be able to find that recipe. It's not in the index under "chocolate," under "mousse," or under "desserts."

Less annoying but still detracting was the font that was used. It made the recipes somewhat difficult to read.

Even with these flaws, it is still a low-carbohydrate cookbook worth having, especially if you don't have one yet and are new to low-carb cooking. I liked the author's personality as it came through in her introduction and ingredients sections. She comes across as an ordinary, regular person. She is not dogmatic or preachy or pushy or "know-it-all."

GREAT recipes - easy and GOOD!, November 12, 2003
This book was recommended by a friend, and he was RIGHT. I'm not the best cook, and I usually gravitate to cook books that have lots of color pictures. This book has NO pictures - but what it DOES have are lots of very easy, very tasty, very low carb recipes. I'm astounding all of my family and friends with dishes they prefer to higher carb versions. Did I mention I've lost 16 pounds and am NEVER hungry? I LOVE this book!

The KEY To Doing Low Carb for LIFE!, January 4, 2004
This book has been the key to my success with low carbing! When I first started LC, I was gung ho for the basics... I couldn't get enough scrambled eggs, steak, and cheeseburgers without the bun. I was in heaven! Soon, however, heaven turned into purgatory as I started dreaming about fruit and thinking about stealing candy from my own kids! Then Dana came to the rescue with this incredible book!

Chocolate or sweets craving? She's got it covered and then some. Need something salty and crunchy? Check! Need an entree that will please your non low-carbing husband and kids but still keep you on target? You betcha. She's covered everything from soup to nuts, LITERALLY! If you're bored on any of the LC diets, then you need to get Dana's book RIGHT NOW. Then, if you're still bored, well... you just aren't paying attention!
DON'T miss the Heroin wings. If you *aren't* low-carbing, you'll wish you were after trying these tasty treats.
In short, get this book now and kiss the bunless hamburgers and strips of bacon goodbye and say hello to a whole new WORLD of food options!

(Also, I need to express my annoyance with the very few people who have given this book a negative review simply for the fact that it revolves around a low carb way of eating. The title should be an excellent clue that the book is *about low carbing*. If you don't like or don't agree with low carbing, you should not write a review of a low carb cookbook. It's unfair to Ms. Carpender by providing people with your opinion about the diet, which they don't care about, rather than a fair review of her *book*, which is the purpose of these reviews. In my opinion, reviews that attack a diet without addressing Dana's book should be removed from Amazon's reviews.)

I LOVE THIS BOOK!, March 25, 2003
Simply stated, I love this book. I am not a great cook, so when I decided to do low-carb eating, it was challenging for me to find things to eat. I quickly became tired of bunless burgers, and the like!
500 Low-Carb Recipes solved this problem for me. It has delicious recipes in a variety of categories, and most of these are very easy to prepare. My husband has actually said that since I got this book, I've been cooking some really good meals!
The beginning portion of the book is very helpful, with a very thorough section on ingredients, as well as other useful information such as how to determine the usable carb count, low-carb specialty foods available and more. And the recipes! Suffice it to say that there really are recipes for chocolate chip cookies, cheesecakes, breads, etc., that not only taste good, but are healthy!
I am still losing weight and, even more importantly, feeling much better--all while enjoying scrumptious food prepared with this book's recipes.

The BEST Low-Carb Cookbook Out There!, November 30, 2002
I NEVER write reviews, but I had to with this book! The recipes are easy to follow, use ingredients that are easy to find, and, on top of all that, the food is absolutely delicious! We prepared our Thanksgiving dinner out of this cookbook! Everything from "fake mashed potatoes" to desserts..... This book is great! ... Read more

Editorial Review

Reviews

Cutting edge and destined to become a raw food classic, May 12, 2010
I have been over 10 years raw and over 10 years macrobiotic before that. During this time I have viewed countless cook books. Ani's Raw Food Essentials is one of the best. By design, it's an impressive book. It has a beautiful layout along with the strength and feel of a high quality text book. It provides detailed instruction for basic raw food staples (salads, soups, smoothies, cereal, wraps, sandwiches, and rolls), comfort food favorites (pizzas, pasta, cheezes, scrambles, pancakes, pies, cakes, cookies, and ice kream), and innovative creations that will leave you and your friend's heads shaking in amazement (tortilla soup with jalapeno-lime kream, Korean dumplings, vanilla and lemon Kream crepes, and scones!!). Whether you are a beginner or advanced student, you will find that it does all these things, and it does them all very, very well. A couple distinguishing factors make her book stand out from all the rest. First, instead of limiting itself to a series of recipes, it provides the theory and concepts behind each of them to a far greater extent than I've seen before. Whether it's the basics of salad dressings, cheezes, soups, pizzas, smoothies, wraps, or deserts, Ani provides detailed instruction that will give you the power to develop your own creations. Second, she incorporates a broader range of ingredients and by doing so lessens the reliance upon high fat seeds and nuts that some people may be concerned about with raw food. You will learn how to utilize fruits, veggies and sprouted grains in places where you may have previously used seeds or nuts. By way of example, her mock tuna salad is made with carrots instead of sunflower seeds, and her onion ring batter is made with a buckwheat base. Of course seeds and nuts are still used in good proportion throughout as they provide essential oils and protein, but you will be pleasantly surprised to learn how to utilize more fruits, veggies and grains in your courses. Finally, there is a most charming 2 page chapter on how to incorporate raw food for our canine friends. In the beginning pages, Ani discusses how this is her version of "Raw Foods 2.0." She is being modest. Her book reaches the next level beyond that.

Great book!, May 26, 2010
I have read and enjoyed all of Ani's book and this one is no different. It does have some black and white photos, and some recipes that seem similar to the ones in her first book - but I have already made 5 recipes in the first week I bought it! I would recommend this to anyone venturing into the raw food world and the recipes are simple and easy to understand.

Ani's Best Book Yet--Classic!, September 12, 2010
I like all of Ani Phyo's books, but her latest effort is the best yet. Ani's RAW FOOD ESSENTIALS is a hard bound raw food cookbook sure to be a classic tome on every healthy kitchen shelf.

ARFE is well organized and fun to read. Ani's tone is upbeat, conversational, and you can see how passionate she is about this lifestyle. It's an all encompassing lifestyle, embracing chemical free living, reducing our carbon footprint, in addition to eating a healthy organic (as local as possible) diet.

I really appreciate the little icons at the beginning of each recipie so you can see what you need for food prep during a pre-dinner thumb-through. There are shadowboxes throughout with various tips and information, and several tanalizing color photos in the center of the book, with black and white photos throughout.

Ani's recipes are known for being accessible. What I like is that she still manages to keep the flavors interesting and complex while keeping the work to a minimum. The noodle dishes are a great example. I can whip up a raw noodle dish with complex Thai undertones in a matter of a few minutes.

Being a big fan of the noodle bowl, I was excited to see several raw noodle recipes as I'm always interested in interesting variations. Carrot Angel Hair With Sun Dried Tomatoes in Cheddar Cheeze Sauce is a great example--I would have never thought of making carrot noodles and combining them with sun dried tomatoes, arugula, and a cheeze sauce---Yum.

I also love the way she gives you the basics and then lets you run with it--basic salad dressing, basic cake, etc. You get a solid foundation and then are encouraged to come up with your own variations.

You do need the basics--high speed blender, food processor, and dehydrator. Ani recommends the Excalibur, but I suggest the TSM dehydrator instead if you have a little extra to spend. This may seem like a big expense to some, but I use my equipment daily and consider it an investment in my health and well being. There are enough recipes here that do not require the dehydrator, but the first two items are really essential.

This is a perfect book for people just starting out with raw foods, people who have been at it for a while, and just for anyone looking to amp up their nutritional value and taste of their meals and snacks. There are a ton of wonderful recipes for pretty much every occasion. It's a classic, highly recommended.

Ani Does it Again!, October 19, 2010
I was recently diagnosed, but have been suffering with Lupus and M.S. sympotmatic. As a health guru and Personal Trainer I am big on not taking any over the counter medication or prescribed meds. Unfortunately my situation was so bad I gave in to taking what my Doctor perscribed me, which made me gain incredible weight despite the fact that I was a vegan. I decided to go raw once again. I tried in the past years ago when there just wasnt enough info out there and the food was...well, gross.
I knew of Ani Phyo, but I thought it would be a great expense to buy all the products and machines. I have to be honest, there is an upfront cost for this lifestyle, but it is so worth it.
Ani Phyo's books are an easy read and very informative. The ingredients may be stuff you have in your home and if not, there is a small cost up front, but they last a while. If you have a Costco or Bj's close by, I suggest you go there and buy in bulk if you plan to make this your everyday lifestyle. Food goes fast especially when feeding a family.
Since purchasing this book, I have lost 10lbs in a week, I am more clear minded, I feel so lite weight, my inflamation has calmed down, and my husband loves the food and has lost 8lbs. We eat all day long and we are losing weight. It's incredible.
I buy lots of books and items from Amazon and never really bother to write a review, but this book is so fantastic that if my review can help get someone else on the road to health and delicious food through Ani phyo's books, then I had to write a review.
Buy this book! you wont regret it.

Backing away from extremes, heading more towards every day, September 21, 2010
In her first book, Phyo came off a bit preachy. All organic, all raw, all the time. To her credit, she wasn't as hostile as many other raw food chefs, but it was still a little off-putting from an otherwise really well done cookbook. Her attitude seemed to have softened in her dessert cookbook- isn't everything better with sweetener?- but here she has come full circle.

She speaks candidly about her journey from "practical" raw foodist to unhealthy young adult to gourmet, "extreme" raw foodist to someone who is mostly raw. When it's cold, she has some soup, and it's okay. It also sounds like she's open to boiling water for a cup of tea... and it hasn't affected her ability to craft raw food. In several places, she offers suggestions to incorporate her recipes and techniques into an existing "cooked foods" diet.

There is much that will be familiar to readers of her other books. However, she includes many new recipes. Kombucha, kefir, sun tea, rejuvelac, green smoothies, fermented vegetables (pickles), frozen banana ice cream and multiple recipes for pizza crust are in this book (as they are in many other raw vegan cookbooks). But her versions of quiche, korean chap chae (jap chae), veggie burgers, flourless cakes (I bit my lip when I read her recipe for Strawberry Shortcake), coconut bacon, crepes, pancakes and scones are harder to find and genuinely add something to the raw food lexicon.

Others have noted the poor paper quality- guess that was a trade off for the hard cover! That doesn't bother me, but I was disappointed that the "eco-style" photographs of her first books have been replaced by the standard white plate, white background used in so many other gourmet cookbooks. The food was good enough to stand up to color!

Phyo also offers some basic tips on how to lower our carbon footprint. Most are common sense, but she also includes some useful websites.

This is a very good book for raw and "cooked" alike. If you're vegan, you'll find much you can use (although, as she notes, if you have a nut allergy, it's not going to be as useful).

Very creative, August 10, 2010
I have research as much about raw vegan food as the internet will put forth. The recipes are sometimes questionable and sometime do not turn out well. I like to see a recipe books before I buy them. This time I took a chance on Ani's Raw Food Essential and bought it. I'm glad I did. The recipes are simple and easy to follow. Ani is very creative and makes it easy to adjust to doing this diet. (Amazon made the price right for me to take the chance to buy it.) I'm glad I bought it. My raw food friends like the recipes that I have made from it.

Ani Phyo - You've Really Done it This Time, September 30, 2010
i was introduced to ani through a magazine article that i picked up on a whim and read for no reason outside of trying to understand what raw food was. that is, i had heard a buzz about raw food diets and cleanses - and there was this free magazine that had "raw food recipes inside!". i made her raw food tacos (delicious) and wanted to know more. i bought her dessert book and spent a few months with it. i was craving something a little more savory. and i was about to purchase her "in the kitchen" book when i found this one.

it is an awesome introductory book.

if you are curious about raw food - you can use this book.
if you wanna mix it up a little - you can use this book.
if you think that raw food is disgusting, i challenge you to work all the way through, every recipe. if you have made every recipe and cannot find one single recipe that you like: i will buy you another cookbook.

seriously.
email me if you don't believe me: nicholas.dante@hotmail.com

Excellent!, July 24, 2010
I have about 15 recipes books, this one tops the list. I also love Cornbleet, and Underkoffler has some truly gourmet creations. But, Ani hands down gives you taste in an extremely user-friendly way. Just got the Idiot's guide too, I really like it and will be giving it as an intro book to some; "Reasonably Raw" is a great starter book too; overviews The China Study and other important books, but not a recipe book.

Another awesome book from Ani!, July 5, 2010
When I heard that Ani was releasing another book I could hardly wait. No disappointment here! There are more recipes in this book than one could ever use in any given year. Everything that I have made has been delicious. The strawberry shortcake was a huge hit at my husband's birthday party and the mango barbeque sauce is a new favorite. Whether you are a raw food newbie or well-seasoned in the arts of living foods you will be thrilled with the content of this recipe book. A must for any vegan kitchen!!

Approachable Raw Food, November 22, 2010
I am really enjoying Ani's new book - Raw Food Essentials. I find it approachable and I can imagine myself making many of the recipes in the book. I've only just received it last week... This morning i made raw oatmeal for the first time...and it was much better than i expected... my husband and son even ate it (my husband was scraping the bottom of the food processor bowl to get the last of it too!). I made the strawberry almond milk as well...everyone enjoyed that. I also started my very first batch of Sauerkraut this weekend...and am looking forward to making my own KimChi...and water kefir (grains on order!).

There are many tips and hints that help give me ideas of how raw food living works...and inspires me to create my own variations of the recipes in this book...the best books out there are books that are uncomplicated and encourage me to no longer need the book over time...I can see many of these recipes becoming the base inspiration for my own recipes...after drinking green smoothies for the past 1.5 years for my lunch...and dabbling in other raw food meals...i'm ready now to kick it up a notch...thanks Ani for the inspiration! ... Read more

Editorial Review

A captivating cookbook by a renowned forager of wild edibles-with more than one hundred sumptuous recipes and full-color photographs.

In the last decade, the celebration of organic foods, farmer's markets, and artisanal producers has dovetailed with a renewed passion for wild delicacies. On the forefront of this movement is longtime "huntress" Connie Green, who sells her gathered goods across the country and to Napa Valley's finest chefs including Thomas Keller and Michael Mina.

Taking readers into the woods and on the roadside, The Wild Table features more than forty wild mushrooms, plants, and berries- from prize morels and chanterelles to fennel, ramps, winter greens, huckleberries, and more. Grouped by season (including Indian Summer), the delectable recipes-from Hedgehog Mushroom and Carmelized Onion Tart and Bacon-Wrapped Duck Stuffed Morels, to homemade Mulberry Ice Cream- provide step-by-step cooking techniques, explain how to find and prepare each ingredient, and feature several signature dishes from noted chefs. Each section also features enchanting essays capturing the essence of each ingredient, along with stories of foraging in the natural world.

The Wild Table is an invitation to the romantic, mysterious, and delicious world of exotic foraged food. With gorgeous photography throughout, this book will appeal to any serious gatherer, but it will also transport the armchair forager and bring to life the abundant flavors around us. ... Read more

Reviews

The Wonders of Great Food, November 7, 2010
I have always wanted to learn to cook but have pretty much limited myself to leafing through cookbooks and enjoying other people's cooking. That is, until my wife brought home THE WILD TABLE by Connie Green and Sarah Scott. I can't put it down; the photos are magnificent, the recipes are ingenious and innovative and, most of all, the writing is is both humorous and intelligent. The stories about the food that's featured are really interesting and just when I thought I had read most everything about food and food preparation I have found out that there are no horizons to the culinary experience. Reading THE WILD TABLE has prompted me to redouble my efforts at being a good cook.

I can't recommend the book highly enough. It should be in everyone's culinary library.

Great recipes beautiful photography, October 18, 2010
I just got my copy of The Wild Table, and the recipes look fabulous. As a mushroom hunter I'm always looking for new ways to prepare wild mushrooms. The spruce tip infused vodka sounds very interesting. Connie Green's passion for foraging comes through in her writing and her stories of introducing wild food to the Bay Area food community are very engaging.

Good Stuff, This, November 25, 2010
I am the chef for the Sonoma County Mushroom Association, did the same for the Mycological Society of San Francisco years ago, was the foray chef for David Arora, and I know how to cook mushrooms and other wild foods. But in this fabulous collection of essays, recipes, and fine photographs I learned new stuff too. Connie's accounts of her forays and foods and Sarah's kitchen expertise make fine pairings worthy of sitting this book on shelves amongst any James Beard book award winners I've enjoyed the pleasures of reading and owning.
Patrick Hamilton ... Read more