Advance Praise for Trattoria Cooking “Who wouldn’t love doing Biba’s research, tracking down the simple, down-to-earth, tasty food that makes Italy such an irresistible destination? For everyone who wishes to know how it is done (and where to go in Italy to find it), she’s written a cookbook full of delicious-sounding recipes from the trattorias where real regional cooking goes on. Her recipes are straightforward and easy to follow, and I particularly like all the good tips she gives, like little asides to good friends in the kitchen.” –Carol Field, author of The Italian Baker “My friend Biba has done it again with her new book in which she brings the trattoria scene to vivid life.” –Giuliano Bugialli “If you are an insatiable cookbook collector, as I have been for the past thirty-odd years, you may feel that the last word has been written about all categories of food. I felt that way until I browsed through Biba Caggiano’s Trattoria Cooking and was positively impressed that she does have a great deal of admirable things to add to the subject of Italian cookery. Her book is marvelously inspired and original and it would be an asset to anyone’s library.” –Craig Claiborne “Biba Caggiano’s Trattoria Cooking brings out the Italian in all of us. Her simplicity of method and use of fresh wholesome ingredients make every recipe exciting. Trattoria Cooking has Old World quality and authenticity, making every dish a winner.” –Bradley M. Ogden
The acclaimed book that demystified Japanese cuisine for home cooks returns with a newly designed cover as lovely as the photo presentations within. Over 90 exquisite recipes cover every aspect of modern Japanese meals from elaborate kaiseki dinners–to simply prepared noodle bowls for a casual family supper. The dozens of step-by-step technique illustrations make preparing even the most complicated dishes as easy as ichi, ni, san. Vibrant color photographs take fans of Japanese cookery on a culinary tour of the country , exploring the feasts and festivals, restaurants, sushi bars, street stalls, and even the temples for a taste of this intriguing land. Along the way discover why, as a result of their diet, the Japanese live longer than anyone else in the world. Itadaki masu! Enjoy.
This terrific cook book contains all six of the 2005 issues complete in their original form, plus a master recipe and article index. These publications are known for their wonderful recipes, helpful illustrations, color photographs, & without advertisement.
Millions of children across the country have food sensitivities or allergies, and the number is on the rise. And most of these children don?t get to eat cookies, for fear of the reaction they might have from the wheat, or the peanuts. This book?s recipe?s take into account all of the most common food sensitivities like wheat and gluten, peanuts, or dairy. Each recipe can be modified to fit the dietary needs of the child. Divided into three sections– snacks, main dishes, and treats–this book also provides information about how to find what you need in a regular grocery store, instead of requiring a separate trip to the natural foods store. With the recipes in this book, even the most sensitive child will get a cookie too.
If you thought you had to be a nutritionist to figure out a vegetarian diet, it’s actually a lot simpler than you think. Eating vegetarian, in addition to being healthy and delicious, is just plain fun. Discovering new and exotic vegetables like celeriac or kohlrabi will widen your palate as well as your sense of adventure in the kitchen. Plus, vegetarian cuisine is chockfull of dishes that are robust and flavorful, and a match for any standard meat dish. And, most important of all, eating a plateful of vegetarian lasagna or pasta primavera, or any other scrumptious dish prepared vegetarian style will let you indulge—without guilt!
With Vegetarian Cooking For Dummies, you’ll get the skinny on just what lacto-ovo, lacto, and just plain vegan diets are all about and how to create nutritious meals from the rich cornucopia of whole grains, legumes, vegetables, fruits, nuts and seeds, and dairy and egg substitutes that are the staple of the vegetarian menu. You’ll also find out:
How to get your full complement of protein and vitamins, including calcium, iron, C, B12, and zinc—and from what, often surprising, food sources
How to successfully convert to a vegetarian diet
How to stock up a vegetarian pantry—including tips on where to shop, starting a kitchen garden, as well as handy weekly and monthly food lists
Vegetarian cooking basics—including preparing ingredients, cooking beans and grains, handling tofu and tempeh, washing and cutting fruits and vegetables
Simple cooking techniques—including baking, boiling, steaming, sautéing, and stewing
This heavenly book is a cornucopia of exciting and adventuresome foods. It includes a wide variety of cooked and uncooked low-fat recipes with an international flavor, tempting bits of food for thought, and even a how-to section on kitchen gardening. Recipes are complemented with illustrations of angels.
You don’t have to give up fats or carbs–you just need to choose the right ones. All fats and carbohydrates aren’t created equal. The good kinds nourish your body as they help you lose weight. The bad kinds–found in sugary, fatty foods like doughnuts, snack foods, and fast-food meals–damage your body’s ability to burn off what you eat. Worse, eating them actually triggers cravings and makes you even hungrier!
On the South Beach Diet, by best-selling author and Miami Beach cardiologist Arthur Agatston, M.D., you eat plenty of good carbs and good fats–delicious, healthy foods that crush cravings, curb overeating, and leave you satisfied rather than starving. And now, with the revised The South Beach Diet Good Fats, Good Carbs Guide, you have all the information you’ll need to make the right meal choices–anytime, anywhere.