The Raw 50& 10 Amazing Breakfasts, Lunches, Dinners, Snacks, and Drinks for Your Raw Food Lifestyle June 29, 2008
Posted by angelfashion in Special Diet, Vegetarian.add a comment
Ever since supermodel and actress Carol Alt shared her secret with the world—that she’s become the healthiest, slimmest, and most energetic she’s ever been by converting to a raw food lifestyle—
she’s been getting enthusiastic feedback from people wanting to know more about this revolutionary movement.
In this highly anticipated follow-up to her breakout success, Eating in the Raw, Carol presents easy, everyday raw food recipes, more stories about people who have adopted a raw diet, and new information about the practical considerations of this healthy way of life. The Raw 50 contains all of Carol’s favorite raw recipes—
10 breakfasts, 10 lunches, 10 dinners, 10 snacks, and 10 drinks. There are dishes for every taste and every time of day, including Vanilla Avocado Milk, Red Leaf Salad with Arugula Pesto Dressing, Red Pepper Curry Soup, Romaine Avocado Burritos, and Red Beet Ravioli Stuffed with Tarragon “Goat” Cheese. There’s even a delicious Raw Pizza, as well as tempting desserts like Lemon Ginger Coconut Tart and Frozen Watermelon Cheesecake.
With complete menus for lunches and dinners, plenty of useful advice on choosing ingredients and essential equiptment, and easy-reference lists of staple foods for any raw kitchen, The Raw 50 is the ideal go-to guide for anyone ready to experience the life-changing benefits of eating in the raw.
About the Author
For more than two decades, Carol Alt has been one of the world’s most recognizable names and faces. In addition to being the first American to be the face of Lancôme and gracing the cover of more than 700 magazines, she has made calendars, posters, and exercise videos, all of which have sold millions of copies. An accomplished spokesperson and frequent guest on talk shows, she has acted on stage and television and in more than 65 movies. Visit her website www.carolalt.com.
Regional Italian Cuisine June 29, 2008
Posted by angelfashion in European, Italian, Regional & International.add a comment
<a href=”http://www.amazon.com/Regional-Italian-Cuisine-Reinhardt-Hess/dp/0764151592/?ie=UTF8&tag=simpdesi-20″ target=”_blank”><img src=”http://rcm-images.amazon.com/images/I/514X45EK3WL._SL500_AA240_SH20_.jpg” id=”prodImage” height=”240″ align=”left” border=”0″ alt=”Regional Italian Cuisine” /></a><div class=”bucket” id=”productDescription”>
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Does anyone need yet another coffee-table book on Italian cooking? This reasonably priced volume is filled with color photographs of scenery, people, and food. However, it’s a translation of a 1991 German book, and the recipe instructions are often confusing or awkward; furthermore, most of the recipes are available in myriad other Italian cookbooks. Michele Scicolone’s recent Savoring Italy (LJ 10/15/99) has both stunning color photographs and excellent recipes, and it’s the one to choose. <BR>Copyright 1999 Reed Business Information, Inc.
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<b>Bloomsbury Review, November/December 1999</b><br />
“Here’s an innovative cookbook that manages to combine travel and cuisine in a very appealing way. Full-color photographs of the Italian countryside and of the regional dishes presented will have you racing to the kitchen… <P> This sumptuous book is also practical and well organized: Each of the eight regions has its own chapter, beginning with a two-page photo spread of the land/seascape; descriptions and photos of the local food crops; notes on people, events, and sightseeing; and a page on the area wines. A list of recipes by course precedes the actual recipes and preparation techniques, allowing you to create an entire menu. At the end of each chapter are several pages highlighting the making of regional culinary products, such as sausage, olive oil, grappa, or pasta. The photographic reproductions are both vivid and informative. The book has two indexes: one from A to Z that includes a glossary, and a recipe index listed according to menu course. Regional Italian Cuisine had my mouth watering and my eyes popping at every turn of the page.”
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<br /><br /><li><b>Language:</b> English</li>
<li><b>Publisher:</b> Barron’s Educational Series; U.S. ed edition (October 1, 1999)</li>
<p><a href=”http://www.amazon.com/Regional-Italian-Cuisine-Reinhardt-Hess/dp/0764151592/?ie=UTF8&tag=simpdesi-20″ target=”_blank”>See Details »</a></p>
Wine Spectator’s Pocket Guide to Wine June 29, 2008
Posted by angelfashion in Wine, Wine & Winemaking.add a comment
<a href=”http://www.amazon.com/Wine-Spectators-Pocket-Guide/dp/1881659550/?ie=UTF8&tag=simpdesi-20″ target=”_blank”><img src=”http://rcm-images.amazon.com/images/I/416BMWYZCZL._SL500_AA240_SH20_.jpg” id=”prodImage” height=”240″ align=”left” onMouseOver=”sitb_showLayer(’bookpopover’); return false;” onMouseOut=”sitb_doHide(’bookpopover’); return false;” border=”0″ alt=”Wine Spectator’s Pocket Guide to Wine (Wine Spectator’s)” /></a><br /><br /><li><b>Language:</b> English</li>
<li><b>Publisher:</b> Wine Spectator Press (August 1999)</li>
<p><a href=”http://www.amazon.com/Wine-Spectators-Pocket-Guide/dp/1881659550/?ie=UTF8&tag=simpdesi-20″ target=”_blank”>See Details »</a></p>
Techniques of Healthy Cooking, Professional Edition June 29, 2008
Posted by angelfashion in Professional Cooking.add a comment
<a href=”http://www.amazon.com/Techniques-Healthy-Professional-Culinary-Institute/dp/0470052325/?ie=UTF8&tag=simpdesi-20″ target=”_blank”><img src=”http://rcm-images.amazon.com/images/I/51obCabdmDL._SL500_AA240_SH20_.jpg” id=”prodImage” height=”240″ align=”left” onMouseOver=”sitb_showLayer(’bookpopover’); return false;” onMouseOut=”sitb_doHide(’bookpopover’); return false;” border=”0″ alt=”Techniques of Healthy Cooking, Professional Edition” /></a><div class=”bucket” id=”productDescription”>
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In addition to offering detailed information on nutrition and diet, this hefty volume provides valuable advice on purchasing and storing healthy foods, menu planning, and cooking techniques that reduce calories while still retaining flavor. From soups to desserts, recipes for 400 different dishes—each of which serves ten or more—are given, with complete nutritional information included for each. While there are plenty of choices when it comes to general books on nutrition and healthy cooking, this useful, information-packed book is highly recommended for academic libraries requiring a practical text for culinary arts programs or public libraries needing an expertly written resource for professional cooks.<br> —John Charles, Scottsdale P.L., AZ; <b>RED STAR REVIEW</b> (<i>Library Journal</i>, April 1, 2008)
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<b>Product Description</b><br />
Created by the experts at The Culinary Institute of America, <i>Techniques of Healthy Cooking</i> is an indispensable companion in today’s health-conscious world. Drawing on the latest dietary guidelines, it provides detailed information for cooks eager to introduce more flavorful, healthier choices to their menus. You will find advice on ingredients and serving sizes, guidance on developing recipes and menus, and more than 400 delicious recipes. Throughout, nearly 150 vibrant, all-new color photographs showcase finished dishes and illustrate the techniques, ingredients, and equipment of healthy cooking. Inspired by the information and recipes in the book, you will be able to create dishes that are not only exciting and great-tasting, but healthy at the same time.
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<br /><br /><li><b>Language:</b> English</li>
<li><b>Publisher:</b> Wiley; 3 edition (November 19, 2007)</li>
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Beyond Beans & Rice June 29, 2008
Posted by angelfashion in Diabetic & Sugar-Free, Special Diet.add a comment
<a href=”http://www.amazon.com/Beyond-Beans-Rice-Lorena-Drago/dp/1580402216/?ie=UTF8&tag=simpdesi-20″ target=”_blank”></a><div class=”bucket” id=”productDescription”>
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<p><b>Included are a Latin American food dictionary, advice on handling holiday meals, and how to decipher spanish food labels!</b></p> <p>More than 10 percent of Latin Americans suffer from diabetes, yet when it comes to effectively developing meal plans that fit the savory tastes and favorite foods of Latin American cultures, diabetes educators and people who suffer from diabetes have been at a loss¿until now.</p> <p>Written in Spanish and English, it features new food pyramids and menu plans specifically designed for he Latin American palate from all over the Caribbean. <i>Beyond Beans & Rice</i> is a long-awaited resource for dietitian and people who want to manage their diabetes but don’t want to sacrifice the mainstay of their cultural identity. Whether it’s paella or carne guisada, this pioneering book shows Latin Americans with diabetes how they can easily design meal plans that fit into a healthy lifestyle without giving up taste or familiar staples.</p>
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<b>About the Author</b><br />
<p><b>Lorena Drago, M.S., R.D., C.D.N., C.D.E,</b> a diabetes educator and consultant for more than 20 years, is the chair of the Hispanic Latino Specialty Practice Group of ADietA.</p>
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<br /><br /><li><b>Language:</b> English</li>
<li><b>Publisher:</b> American Diabetes Association; 1 edition (August 23, 2006)</li>
<p><a href=”http://www.amazon.com/Beyond-Beans-Rice-Lorena-Drago/dp/1580402216/?ie=UTF8&tag=simpdesi-20″ target=”_blank”>See Details »</a></p>
