Dr. Atkins' Quick & Easy New Diet Cookbook: Companion to Dr. Atkins' New Diet Revolution

Product Details

Great taste in no time -- the Atkins way!

Based on the bestselling Dr. Atkins' New Diet Revolution, the recipes in this completely revised edition will give you a quick and easy way to eat healthy, whether you're just beginning to slim down or want to maintain your goal weight and enhance your health and well-being. This new edition includes 50 new recipes, updated favorites, and new nutritional data -- including Net Carbs -- making it easier than ever to follow the controlled carbohydrate lifestyle pioneered by Dr. Atkins. Here's just a sampling of the satisfying, super-quick recipes you'll find inside:

• Energizing breakfasts like Almond French Toast and Ricotta and Leek Frittatas

• Elegant appetizers such as Curried Stuffed Eggs and Smoked Salmon Rolls

• Family-friendly main dishes like Pork Chops with Orange and Rosemary, Hazelnut-and-Pepper-Crusted Swordfish, and Sautéed Zucchini with Nutmeg

• Decadent desserts such as Chocolate Buttercream and Lemon-Poppy Pound Cake

Plus many, many more mouthwatering main and side dishes, snacks, and treats!

Designed for healthy eating and simple preparation, the low carb recipes in this must-have new edition of a perennially favorite cookbook will help you produce delectable meals that will be the key to a whole new you.

• ISBN13: 9780743266468
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Customer Reviews ::

Seems to work for weight loss; maintenance may be another story - Steven A. Peterson - Hershey, PA (Born in Kewanee, IL)
I tried the Atkins' diet once and lost twenty pounds--and promptly gained half of that back. Good for weight loss. Not so sure about maintenance. I saw a lot of friends try it and lose a lot of weight and then some time later, most of them were status quo ante. . . . Still, this volume provides a good set of Atkins' recipes and is a fine resource if one wishes to try the diet. . . .

The Preface to the 2004 edition notes that the Atkins' diet had, in essence, gone "mainstream." It also noted Dr. Robert Atkins' passing in 2003. A central part of this diet is the low carbohydrate dictum. Helpful to any reader will be the listing of acceptable foods at the end of the volume (pages 209-215).

Since this is a cookbook, though, the key question is how good the recipes are. Let's take a look at a sampling of recipes and get a sense of what is at stake here. First, an example of an Atkins' diet soup, French Onion Soup Gratinee (I love a messy French onion soup!). Ingredients: olive oil, onions, reduced sodium chicken broth, dry sherry, Worcestershire sauce, bouillon, Parmesan cheese, salt and pepper, and Swiss cheese grated. Begin by browning onions in olive oil; stir on chicken broth, sherry, Worcestershire sauce, and bouillon cube. Bring to boil and then reduce to simmer. Add parmesan cheese, salt, and pepper and simmer a bit longer. Move to ovenproof serving bowls, put Swiss cheese on top and broil until cheese is brown and melted. This differs from the standard recipe that I use, but it is doable.

One example of a nice easy salad recipe is Greek Salad. Mix together vinegar, salt, and pepper as dressing. Add tomatoes (cut up), cucumbers, feta cheese, onion, olives, and toss well. Top with the dressing and enjoy!

A protein source? Scallops Meuniere. Heat olive oil until hot--but not smoking. Add scallops until they're golden brown. Transfer browned scallops to a dish to be kept warm. Then, add butter to the pan. Stir in lemon juice, dry white wine, parsley and shake the pan. Then, season with salt and pepper. Pour sauce over scallops and eat the dish.

And so on. Again, for the most part, the recipes are quite doable. I have tried a handful and found the recipes to produce good tasting food. I have not yet committed to returning to the Atkins' diet--but I will take advantage of this volume as a cookbook, whatever the case!

In the Green Kitchen: Techniques to Learn by Heart

Product Details

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

• ISBN13: 9780307336804
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Sample Recipes from In the Green Kitchen by Lidia Bastianich, David Chang, and Thomas Keller

Spaghettini with Garlic, Parsley & Olive Oil from Lidia Bastianich
2 servings

This dish of Lidia’s is what I make for supper when I return home tired and hungry after traveling. I like it very plain, with lots of parsley, but you could spice it up by adding a pinch of dried chile flakes or chopped anchovy, and serving it with grated cheese.

Salt
1/3 pound spaghettini
2 to 3 tablespoons olive oil
2 garlic cloves, peeled and thinly sliced
8 to 10 branches Italian parsley, stems removed, leaves chopped

Bring a generous pot of salted water to a boil over high heat, and stir in the spaghettini. Stir frequently and cook for 5 to 6 minutes, until tender but still firm.

Meanwhile, put the olive oil and garlic in a saucepan and heat gently until the garlic begins to sizzle and release its fragrance; take care that it does not brown or burn. Add the parsley to the pan along with 1/2 cup of the pasta water. When the pasta is cooked, use a skimmer to lift it out of the water and directly into the pan, or drain it, reserving some of the water, and then add to the pan. Toss the pasta and let it simmer briefly in the sauce to finish cooking and absorb the flavors; add more pasta water if needed to keep the pasta loose and saucy. Taste the pasta for salt, and add more if needed. Serve immediately in warm bowls.

---

Salt & Sugar Pickles from David Chang
4 servings

David makes these pickles to be enjoyed right after seasoning, while they are still vibrant and crunchy.

3 very large radishes
2 thin daikon radishes
2 thin-skinned cucumbers with few seeds
2 pounds seedless watermelon
1 teaspoon fine sea salt
1 teaspoon sugar

Prepare the vegetables and fruit and arrange in separate bowls; there should be about 1 1/2 cups of each kind. Halve the radishes and slice into thin wedges. Cut the daikon radishes crosswise into slices about 1/8 inch thick. Cut the cucumbers crosswise into slices about 1/4 inch thick. Remove the rind of the watermelon and cut the flesh into slices 1/2 inch thick and then into 2-inch wedges. In a small bowl, combine the salt and sugar, and sprinkle 1/2 teaspoon of the mixture over each vegetable and the watermelon and toss. Let the pickles stand for 5 to 10 minutes, arrange separately on a platter, and serve immediately.

---

One-Pot Roast Chicken from Thomas Keller
4 servings

One 3-pound chicken
Salt and fresh-ground black pepper
3 potatoes, peeled and thickly sliced
2 carrots, peeled and thickly sliced
2 onions, peeled and quartered
2 celery stalks, thickly sliced
4 large shallots, peeled
Fennel, squash, turnips, parsnips, or other vegetables (optional)
2 bay leaves
2 or 3 thyme sprigs
2 to 3 tablespoons butter

First prepare the chicken. To remove the wishbone at the top of the breast, use a small knife to scrape along the bone to expose it, then insert the knife and run it along the bone, separating it from the flesh. Use your fingers to loosen it further, grasp the tip of the wishbone, and pull it out. Tuck the wing tips back and under the neck.

Tying the chicken plumps the breast up and brings the legs into position for even roasting. Cut a length of cotton string. With the chicken on its back, slip the string under the tail and bring the ends up over the legs to form a figure eight. Loop over the end of each leg and draw the string tight to bring the legs together. Draw the string back under the legs and wings on either side of the neck. Pull tight, wrap one end around the neck, and tie off the two ends. Salt the chicken evenly all around. Coarse salt has a good texture of large grains that makes it easy to calibrate how much salt you’re putting on the chicken; sprinkle it from up high, so that it falls like snow. Season liberally with fresh-ground pepper.

Preheat the oven to 375°F, put all the vegetables and herbs together in the bottom of a large, heavy ovenproof pot, and season with salt and pepper. Set the chicken on top, dot with the butter, and roast uncovered for 45 to 60 minutes (or longer), depending on the size of the chicken. It is done when the leg joint is pierced with a knife and the juices run clear, not pink.

Let the chicken rest for a few minutes before carving and serve family-style with all the caramelized vegetables and juices from the pot on a platter and the chicken pieces on top.

---

Customer Reviews ::

Recipes basic. Concepts refreshing. - Kimberly Young -
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.

Healthy Cooking Techniques - 8 simple healthy cooking techniques

Healthy cooking really only need some minor changes for most people. With the substitution of products and different techniques, you can not only reduce the amount of fat intake, but also increase the nutrients in food. You'll be amazed that you freshly start experimenting, you will notice that the techniques of healthy cooking actually improve.

Add your herbs before food. Erbe supply with vitamins and minerals without the addition of excess packaging extraCalories. When you add the herbs enhance the flavor of the dish and make it more exotic. Do not make a gourmet cook, so. Just experiment. Did you know that contains powerful antioxidants, parsley and coriander contains substances that help cure diabetes? It 's a world of care in the spice rack to experiment.

According to Reduce intake of salt. If you increase the herbs in your food, you can also reduce the amount of salt. Herbs add more flavor and less saltnecessary. Reduce salt intake also reduces your potential for high blood pressure and cardiovascular disease. In combination with other healthy cooking techniques not only improves the taste, but also the nutritional quality of food to serve.

The third steamed vegetables. You've heard the expression, not pay the child with the bathwater, and that's exactly what you do when you cook the vegetables. Boiling extracts the nutrients from vegetables and Veggiewater. Instead, try the steamed vegetables. Are baskets that fit into your pot smoking. Simply put an inch of water in the pan without touching enough for the vegetables, place the basket of vegetables, cover and heat. You will find that all steamed vegetables taste better. Add the spices in the last minute.

Fourth Use monounsaturated fats. You'll be much healthier to cook when using certain types of fat, how to avoid trans fats and saturated fats. They are simple hearthealthy. Oil, peanut, sunflower oil rapeseed oil and sesame oil are good sources to use for cooking. Olive oil is another. This is a healthy cooking techniques, the disease makes a huge difference potential coronary.

Fifth Increase in fruit and vegetables at every meal. With the addition of a vegetable more per meal selection increases the amount of nutrients available to the health of your family. The more choices you have, the more they are differentreceived. Even picky eaters as a kind of vegetable.

Sixth Reduce the number of red meat in your meals. Some men to eat everything, but steak and potatoes. It 'difficult to use. Obtain small pieces and slowly reduce the size of steak to serve. Can not find noted, is healthy and goes down the grocery bill.

Seventh Try to go nuts. Walnuts are a great source of vegetable protein. Most people do not consider nuts a main course, but you can reduceAmount of animal protein in the diet, if you just periodically. A Waldorf salad with apples, celery, walnuts or pecans and mayonnaise or salad dressing provides both protein and valuable nutrients. The FDA approved nuts like a heart healthy diet, along with seven other nuts.

8th Be creative. There's nothing better than a salad on a burrito, especially if it is a whole wheat burrito. Make your salad, but cut lettuce and other vegetables. Contain fineminced chicken and add to your wardrobe. Put it in a burrito wrap and have a meal, the children would not affect eating salad.

The techniques can improve the taste and the sound quality of the finished product to sound a few simple cooking. This does not mean you give up everything just to love change, so that more healthy for the whole family.

The success of the techniques of microwave cooking

microwave cooking is a convenient way to cook, but if you have the right technique makes you a better microwave cooking.

kitchen with microwave elements of success are to include the following:

Moisture, not fat - Select the moisture from cooking recipes - steaming, boiling, braising. Food needed for fat and a change of taste is not as successful oil, burn, fry everything is impossible.

Browning Essen - EssenNot tan easily in the microwave. You will find the following tips for tanning.

Before Fat absorbs the heat and cover sheet when you remove parts of a fatty meat, are crisp and slightly brown.
According Baste with oil to give a better fried crispy. Oil to increase the surface temperature of the meat.
A third plate preheated Browning, are beautiful brown food, if you press the food, turning so that all surfaces in contact with the base ofBowl.
The fourth soy sauce, the flavors of the ubiquitous Chinese recipes, is an excellent agent Browning.

Wok Aroma - In the traditional fried, sauces are scattered around the site of Hot Wok. In the microwave, sit in the sauce before, which now absorb heat and then release the flavor.

Klein - The microwave oven is therefore better for family gatherings and entertaining as small groups.

Arrange the food - whether cooking, defrosting, orFreezing, cooking must be prepared to use a microwave oven, the principles of. Remember that:

Before microwave activity is greater at the edges, not in the center. Pieces of food should not be placed on the edge of the container. When I am similar size, most often the parties should be placed at the edge or the corners of square container, where they cook faster than the thinner parts in the center. Cook large quantities of foodeven half the cooking time stopping and stirring so that the share of food at the edge of the places with food in the center.
According to the food cooks faster in "hot spots", ie the container or more servings of meat in this place.
Third layer just cook evenly. Chef Large spots on the board first. Thus, freeze in single layer and do not overlap, if you can help the food.
Fourth Most Raise roast on a rack for more uniform distributionheat. When I heated meat, the fat melts the ground, and this area will absorb more heat.

Cover - Cover food to prevent drying out of some dishes. The most common hanging cover or plastic film. Since the accumulation of pressure in a confined space, it is necessary, however, to lose coverage, or leave an opening through which my flight steam.

- This role must be shielded with foil to prevent overcooking and drying food shield. Ensure that sheetsTap sides of the oven.

Skin Food - food, fish has a skin or membrane, such as the liver, tomato and, if left everyone should perforate or slit for steam to vent a message.

Kitchen and Cooking

The term "kitchen" has important implications, including practices and traditions in the kitchen and the general preparation of food and beverages. These practices and traditions are usually in a geographical region, and strongly influenced by other ingredients in this region, as well as by cultural habits (like religion). Use of chopsticks in the Far East, for example (also in line with the Confucian doctrine has requested)that the food served before they are cut into bite-sized portions. New technologies have also come into play in regional cuisine. New methods of production, storage, transportation, etc. coupled with increasing cultural interaction through immigration and travel restrictions lifted many of the old kitchen.

"Ethnic" food often depends on the supply of fresh ingredients from distant lands and has only recently been made possible by faster and cheaperBetter transport and storage, and other factors. The existence of foreign cuisine with local products allows the creation of new courts by the experiments of chefs. The kitchen is, for all these reasons, culturally important in many ways and is often associated with wine growing. Italian and French cuisine is very popular worldwide for its diversity and quality of its products.

Home Sausage Making : How-To Techniques for Making and Enjoying 100 Sausages at Home

Product Details

A combination how-to manual for 32 types of fresh or cured sausage and cookbook with 175 recipes.

• ISBN13: 9781580174718
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Making sausage at home is simple and pain free. Once you've learned the basics, experimentation and sausage innovation are bound to take over. Then before you know it, you will be making gourmet sausages that are better than anything you can buy in the market, and at half the cost! Charles Reavis's Home Sausage Making introduces a world of banger possibilities--from traditional pork to salmon and poultry. However, you will need more than just the book. A meat grinder is recommended as is a sausage stuffer and sausage skins. Beyond that, ingredients are pretty basic. This is, after all, reaching right back to the peasant kitchen--and the mindset that there's a way to use everything from snout to tail except for the squeal. Start with Reavis, then reach beyond. --Schuyler Ingle

Customer Reviews ::

Jacques Pepin's Complete Techniques

Product Details

The fully illustrated bible of cooking techniques from the world's best-known French cook is now in paperback and in one volume for the first time ever.

From a master chef and the current co-star (with Julia Child) of the hit television series "Cooking at Home," comes everything the home cook needs to perfect his or her kitchen skills-assisted by instructive, step-by-step photography. Learn to de-bone a chicken, poach an egg, whisk a perfect bearnaise, knead a tangy sourdough, or bake an exquisite meringue with the perfection and efficiency of a professional chef. Pepin's toothsome and time-tested recipes offer budding chefs the opportunity to put lessons into practice with extraordinary results. This comprehensive, authoritative presentation of cooking technique and practice is sure to become an indispensable part of every home cook's library.

Customer Reviews ::

Changing my life - Leon Ingulsrud - New York, NY
As someone who likes to cook, but has no training in it, it seems like each page of this book has something that makes my experience of the kitchen richer. Not all of it is practically useful, but even that which is not, offers insight and inspiration.