“With the warm weather approaching, the time has come to clean the grill and, perhaps, test some new and time-tested recipes. Ardie Davis, a charter member of the Kansas City Barbeque Society and author of seven previous cookbooks, and Chef Paul Kirk, operator of the Baron’s School of Pitmasters, a cookbook author, and recognized authority of BBQ, have gathered a collection of recipes that are as tasty as many are innovative. The book is divided into six chapters: Rib Basics; Pork Ribs; Beef & Bison Ribs; Lamb & Mutton Ribs; Sides, and Desserts. There are also resources for such things as woods for smoking, charcoal, and even a search engine for ribs. The recipes are accessible and even though some may take a little time, it will well worth the extra time and effort. … This is a great cookbook, especially for cooks who are new to grilling and barbecue. I recommend it highly. This collection is simple, honest, and serves up some of the best barbecue dishes I’ve found.” ––Tuscon Citizen http://bit.ly/HTh3Mk
” Sugar, Sugar offers 100 of the best cake, pie, cookie, bar, and candy recipes from two sassy Sugar Mommas, Kimberly Reiner and Jenna Sanz-Agero, who are on a mission to preserve America’s best sweet treat recipes and the even sweeter stories behind them. As the Sugar Mommas explain, “We drove down memory lane to discover our sugar inheritance, and then dug into everyone else’s past to find their dusty, torn, and butter-crusted index cards.” What the Sugar Mommas found was that every recipe has a story. From desserts that accompanied families through good and bad times, to treats perfected by domestic help, to never-before-transcribed sugar concoctions developed from wild imaginations, each recipe conveys the unique personality of the friend or family member who created it. With plenty of pies worth the lie, cakes to diet for, and better-than-nooky cookies, as well as an assortment of cobblers, crisps, bars, and other decadent confections, Sugar, Sugar is sure to satisfy any sweet tooth.” ––Cooks & Books & Recipes http://bit.ly/JnuaRX
“Fear not sugar lovers! The “Sugar Mommas” are on a mission to make sure sugar recipes stay available to everyone, all the time, in their new cookbook, Sugar, Sugar: Every Recipe Has a Story. Kimberly Reiner and Jenna Sanz-Agero (the Sugar Mommas) have added an interesting twist to their cookbook which makes it unique. As the title mentions, every recipe has a story and these stories breathe life into each instruction. Many stories tell of past generations making the same sugary creations that cooks make today. The Sugar Mommas have captured the magic behind the recipes included in the cookbook.” ––Portland Book Review http://bit.ly/AzE7DL
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“The five most common food allergies are gluten, dairy, nuts, eggs and soy, and Allergy-Friendly Food for Families: Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, and Soy-Free Recipes That Everyone Will Love, covers all five with 120 recipes for breakfast, lunch, dinner, desserts, snacks and party foods. Written by the editors of Kiwi, the bi-monthly magazine about raising families the natural and organic way, this colorful cookbook is a great resource for feeding the entire family. Each of the 120 recipes is free of at least two of the allergens and many are free of all five. Recipes are divided by colored tabs representing each allergen, so it is easy flip through and identify the recipes that meet your needs–for example, you just locate all the red tabs if there is a nut allergy in your house or all the blue for dairy, etc. Recipes are written clearly and are simple to follow, with relatively easy to find ingredients and a nutritional analysis of each recipe. … Allergy-Friendly Food for Families would be wonderful for any family or individual living with food allergies or food sensitivities and looking for safe and nutritious food that tastes good, is fun to eat, and doesn’t leave a feeling of being deprived of favorite dishes. ” ––Kahakai Kitchen http://bit.ly/ISs2TN
“This is a great book for families who have recently had a child diagnosed with a gluten, dairy, nut, soy or egg allergy or are learning to juggle multiple food allergies. The book starts off with tips for food safety and reducing cross contamination. It goes on to an FAQ section with experts before moving onto the recipes. The recipe section is coded with the 5 allergens – gluten, dairy, nut, soy, egg. Each has its own color square on the edge of each page so that locating recipes with that particular allergen gone is easy to do. The recipes are broken into meals – breakfast, lunch, dinner, desserts, snacks, and parties. There are some rather neat features with this book. ” ––Reading All Year Long http://bit.ly/HNkfJw
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“In My Family Table, John Besh shares some of his secrets for getting full home-style meals on the table for his beautiful family of 6. He gives hope and inspiration to busy parents who would like to make wholesome meals, but don’t know how to find the time. From eggs, fish, roasts, and soups, to inspiring desserts, John explains how to prepare a variety of foods with perfection. John wants everyone to know that cooking doesn’t have to be a spectator sport, but that anyone can do it, no matter how hectic the schedule.” ––TopCookbooks.com http://bit.ly/Irrmod
“At first bite this book is a mouthful – I want to gulp it all in and dive for seconds. Chef John Besh remembers a time of organic preparation: cooking for our own families and enjoying the intimacy that each chop, stir, bite inspired. He dices up one amazing legacy in his newest addition, including stunning photographic images of his own family and the meals that are prepared with them in mind and at hand.” ––San Francisco Book Review http://bit.ly/xae4q1
“My Family Table: A Passionate Plea for Home Cooking, the follow-up book to Besh’s 2009 tome, My New Orleans, presents a convincing argument for making family time as special as possible by crafting and sitting down to meals together at home. By breaking bread around the table with those you love, he says, your bonds can’t help but strengthen, particularly if you eschew packaged, instant foods and drive-through fare. “I urge you to set aside manufactured convenience and to cook real food instead. You’ll be amazed at what this elemental act does — not only for the people you feed, but for you, as well,” Besh writes. Full of spectacular photography, the 265-page book brings to life the markets Besh frequents, as well as the family of six — including four young sons — that he feeds, all while juggling work at seven restaurants. Far from complex, the food and its preparation keeps accessibility and approachability in mind, with dishes ranging from Simple Meat Ragout for Any Pasta and Stuffed French Toast, to Roast Goose with Yukon Gold Potato Dumplings.” ––Dallas News http://dallasne.ws/ySHX3l
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“You probably don’t need another book to tell you that nutritious food can also be delicious, but Chef Seamus Mullen provides some beautiful inspiration in his new cookbook, Hero Food: How Cooking With Delicious Things Can Make Us Feel Better. Seamus Mullen was a chef in New York cooking Spanish cuisine when a diagnosis of rheumatoid arthritis forced him to take a closer look at the way he was living his life. Mullen, who is the the chef and owner of Tertulia in New York City was a finalist on the Food Network series, The Next Iron Chef in 2009. His study of nutrition and his disease led him to adopt the usage of 18 “hero foods” that offer vital nutrients for health. Mullen doesn’t just offer recipes featuring these ‘hero foods,’ he gives each one a complete profile full of luscious imagery and evocative prose. His treatment of these foods is akin to a glossy magazine’s profile of a top-tier celebrity. The recipes draw on Mullen’s Spanish training and use of hearty, rich countryside flavors and combine fresh vegetables, spices and whole grains in filling and substantial meals.” ––Just Luxe http://bit.ly/Hy0GH5
“As you find yourself in the throes of spring activities and tax season, with no relief in your family’s busy schedule, you wonder if there’s any hope for dinner that isn’t the takeout variety. Just take a deep breath, because Quick-Fix Robin brings new, delectable solutions. The latest book from nutritionist and Food Network star Robin Miller, Robin Takes 5 focuses on healthful meals made with little fuss. As on her TV show, Quick Fix Meals With Robin Miller, the author makes a point of illustrating how easily you can perform a little food magic: The “5″ in the book’s title pertains to the 500 recipes she has included with five or fewer ingredients to make dinner five nights a week at 5 p.m., with a total of 500 calories — or less.” ––Star-Telegram http://bit.ly/HhdTj9
“Crammed with 500 recipes at under 500 calories each, every one using five ingredients or less, Robin Takes 5 (Andrews McMeel, 2011) is the only cookbook you need for work week dinners. Created and compiled by Robin Miller, the host of Food Network’s Quick Fix Meals, the vast collection of globally-inspired dishes shows you don’t need much to create a fabulous meal – just fresh ingredients and a little ingenuity.” ––Grandparents.com http://bit.ly/y069tG
“From the host of Quick-Fix Meals on Food Network, Robin Miller’s newest cookbook is a must have if you like fast recipes that are also good for you.” ––Taste and Tell http://bit.ly/AkW302
“In my wildest dreams it never dawned on me that delicious dinners could be made with only five ingredients. … That’s why I was intrigued when I recently was offered a review copy of Robin Miller’s Robin Takes 5, which is a cookbook of 500 recipes with five ingredients or less and 500 calories or less. … I think this book would be perfect for someone who is just starting out cooking, or maybe someone who wants to cook at home but doesn’t have a lot of time to commit to it; however, I also think it has its uses for people who cook regularly. For me, this book was a great source of meal inspiration.” ––An Edible Mosaic http://bit.ly/zUcl8L
“The book boosts 500 recipes that have a maximum of five ingredients (not counting oil, salt and pepper). For the most part, these are easy recipes, and they are sophisticated enough to appeal to parents who want more than chicken nuggets and pizza. About 380 of the recipes are for dinner entrees, including cashew-crusted chicken with roasted jalapeno chutney, gruyere-wrapped steaks with port wine glaze, crunchy Asian slaw with fried noodles, and bittersweet fudge with dried cherries. … Icons set off recipes that are perfect for entertaining or have low sodium. All recipes, including desserts, contain less than 500 calories, and many contain less than 500 milligrams of sodium.” ––Winston Salem Journal http://bit.ly/yutBqn
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“Smart and important book.”
—Sam Sifton, The New York Times
“The pleasures of Tomatoland are real. They’re strong but subtle and sustained. Mr. Estabrook’s prose contains a mix of sweetness and acid, like a perfect homegrown tomato itself.”
—Dwight Garner, The New York Times
“If you care about social justice—or eat tomatoes—read this account of the past, present, and future of a ubiquitous fruit.”
—Corby Kummer, TheAtlantic.com
“Tomatoland (is) in the tradition of the best muckraking journalism, from Upton Sinclair’s The Jungle to Eric Schlosser’s Fast Food Nation.”
— Jane Black, The Washington Post
“Masterful.”
—Mark Bittman, New York Times Opinion blog
“Eye-opening exposé . . . thought-provoking.”
—Publishers Weekly
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“This cookbook is focused on the five most common allergens – gluten, dairy, nuts, eggs and soy. And the books does an excellent job at clearly labeling each recipe on the outside edge of the page with allergens labeled in different colors, so it is extremely easy as you flip through the book to see what recipes work with you and your family. … The book is full of brightly colored photos of attractive food that make you want to cook what you see on every page. … I like how the recipes have simple, easy-to-find, fresh ingredients. And the ingredient lists are not long. Many of these recipes would be great recipes to make along with your child(ren). There are fun tips throughout the book in getting children involved such as breading foods, rolling pizza dough and melting chocolate – yum! There is also a good mix of meat and vegetarian recipes. This book is definitely full of recipes I will cook in our home. … This is probably one of my favorite cookbooks to date because of the fact that these are recipes that I know my daughter will enjoy as will my husband and I, and they are full of recipes that I can cook along with my daughter.” ––Celiac Disease http://bit.ly/AviLfY
“From ricotta gnocchi to stewed eel, even a section called, “Why Buy It When You Can Make It,” this practical book gives you 67 diverse recipes, and even step-by-step instructions, with nine accompanying photographs, about how to make spinach pasta. The beauty of Italian food is that it is simple, straightforward and doesn’t take a lot of your time; so you’ll be living La Vida Loca with La Dolce Vita in no time.” ––Cervin It Straight http://bit.ly/gAOSjr
“Let’s get the most important information out of the way first: Christopher is a woman. She was food and design editor of Metropolitan Home magazine for years and she was a founding editor of Saveur magazine, where she met her co-writer, Melissa Hamilton, a chef and restaurateur. Melissa’s sister, Gabrielle Hamilton, is the chef-owner of Manhattan’s Prune restaurant and a well-known food writer. Hirsheimer and Melissa Hamilton formed Canal House in 2006 when the two women grew tired of commuting into New York City. Originally it was a food styling and photography studio, but their love of gourmet-level home cooking prompted them to create their own cooking guides, published three times a year. Canal House Cooking, Vol. 7, is the first of the new series for 2012.” ––Milwaukee Journal Sentinal http://bit.ly/xV5t5P
“Christopher Hirsheimer and Melissa Hamilton‘s exquisite book series, Canal House Cooking are all about sharing home cooking and the pleasures of the table. The latest volume, No. 7, is La Dolce Vita (Andrews McMeel 2012) that is focused not on their Canal House but on a rustic farmhouse in Tuscany. … Many of the recipes are inspired by Italy – capturing what makes a dish Italian, rather then recreating exactly a dish they ate. Read this pretty book to follow in their footsteps and get inspired to head out to make your path to a canal house.” ––Super Chef http://bit.ly/xuFTnC
“Pamela Sheldon Johns has written one of the finest books on the joys of peasant cooking imaginable: Cucina Povera: Tuscan Peasant Cooking isn’t the usual list of recipes you can’t replicate because the ingredients are uber-expensive or not available in your area, it is a fascinating excursion into the mindset of simple country folk in their kitchens, wasting nothing while churning out unimaginably tasty food.” ––Wandering Italy http://bit.ly/A9zq5a
“Brava, Ms. Sheldon Johns, for bringing this cooking to us with such grace, and with a reverence that goes to the heart of the Italian cuisine.” —InMamasKitchen.com
“Cucina Povera is a delightful culinary trip through Tuscany, revered for its straightforward food and practical people. In this beautifully photographed book you will be treated to authentic recipes, serene landscapes, and a deep reverence for all things Tuscan.” —Mary Ann Esposito, the host of PBS’ Ciao Italia and the author of Ciao Italia Family Classics
The no-waste philosophy and use of inexpensive Italian ingredients (in Tuscan peasant cooking) are the basis for this lovely and very yummy collection of recipes. —Diane Worthington, Tribune Media Services
“Pamela Sheldon Johns has written more than a dozen cookbooks, many specializing in Italian food. During the last two decades, she explored the back roads of Italy gathering recipes between teaching cooking classes in the United States and conducting culinary workshops. In her latest collection, she serves up sixty peasant inspired dishes from the heart of Tuscany. This book is more than a collection of recipes of simple foods. Perhaps inspired by her mother who grew up on a farm in the Midwest during the Great Depression of the 1930s, Johns has selected dishes that discourage waste and use techniques that coax the flavors out of every bite so that it is as tasty as possible. Using budget-conscious ingredients and utilizing local and seasonal fruits and vegetables, this wonderful cookbook features an array of recipes, from savory pasta dishes to end-of-the-meal desserts.” –Tucson Citizen http://bit.ly/zAdNw5
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