Product Description
Readers will find complete information about the 12-Step Recovery Group, Greysheeters Anonymous, based on the principles of Alcoholic's Anonymous Inc., and the "Greysheet" Food Plan and Method, a food plan originally offered for suggestion by Overeater's Anonymous Inc. in the 1960's, a very low carb, high protein food plan, no breads, flour products, only products that list sugar at least fifth on the label, and quantities suggested in weighed and measured amounts. 347 pages.

The Cookbook Recipes in the Greysheet Recipes Collection have been contributed by members of GreysheetRecipes. GreysheetRecipes is an online forum. The discussion group is for members to post and discuss recipes that meet the requirements of the food on the Greysheet Food Plan. There are 12 Step support groups, based on the principles of Alcoholics Anonymous Inc., that support the use of the Greysheet Food Plan. You can find links to these groups in the Greysheet Recipes Collection and more about some of the specialty foods like soynut butter, soy products, digital scales for weighing and measuring food amounts, and literature on recovery from compulsive overeating. The Greysheet Recipes Collection is not an official publication or official literature of GreySheeters Anonymous Inc. or GreySheeters Anonymous World Service Inc., Overeater's Anonymous or any other organization. While the book does not contain a copy of the "Greysheet" Food Plan - by tradition a Greysheet only comes with a sponsor - you can obtain a copy of the Greysheet by contacting a member of one of the Greysheet support groups through one of the links offered in the book. ... Read more

Customer Reviews (4)

Greysheet Recipes - Interesting
Great book that gives information about the 12-Step Recovery Group, Greysheeters Anonymous, and is based on the principles of Alcoholic's Anonymous Inc., and the "Greysheet" Food Plan and Method, a food plan originally offered for suggestion by Overeater's Anonymous Inc. in the 1960's.If you want ideas for very low carb, high protein food plan, no breads, flour products, only products that list sugar at least fifth on the label, and quantities suggested in weighed and measured amounts this is the book for you.Personal experience has shown me that no sugar added works for me and I am free of any food compulsions with serenity for the past five years.A companion book to help with the full spectrum of eating issues is Not Your Mother's Diet: The CURE for your EATING ISSUES

Great Variety in Greysheet Abstinent Recipes
Greysheeters are very particular about their food.They are about as different from one another as individuals in any group can be.The recipes in this book show great variety, with attention to individual food choices, tastes, and preparation.This is a "we" program.All the recipes are within the parameters of the Greysheet Food Plan as written. There are wonderful vegetable recipes.If you have questions about the Greysheet Food Plan or finding a Sponsor, there are resources here to get a Sponsor and find out about both Phone and In-Person Meetings.

I Love it!Tried-and-True Success with your Suggestions
I Love it!I love my recovery from compulsive overeating. I love to know what other winners are eating.Thank you fortruth in recipes.

The "Thinking Cap" - Greysheet Low-Carb Weighed & Measured Recipes
Thank you for this "Thinking Cap."Whenever I want to learn about low-carb, weighed and measured meals, for my Greysheet Food Plan, I put on this "thinking cap"."Those who fail to plan, plan to fail," is an old saying in our 12-Step Recovery Rooms.This cookbook puts the book right in front of me, with ingredients, amounts, and new ideas on an old theme -- eating right the Greysheet way! The recipes are direct from the members of Greysheet Anonymous.What better source to have a collective memory.Why we do this - and what we do.It has learning sources as well.Thank you so much!Abstinent & Grateful ... Read more

Product Description
All the recipes in this new, lower-priced edition of this classic cookbook have been retained, but the appendix has been dropped and, in its place, a longer introduction will incorporate many of the important features of that section. Illustrations. ... Read more

Customer Reviews (3)

Healthy and yummy!
An oldie but a goodie.Book arrived promptly from a private seller.The recipes are healthy and yummy.It is possible to prepare and consume foods that benefit our bodies and brains and this book will help you do that.Recommend highly.

Thank you!
This book was exactly what I was looking for. Thank you for the fast shipping.

easy and practical for daily family eating
I've had this book for three years now and it is one of the cookbooks I depend upon most for healthy, tasty meals my family would actually eat.Ifyou are looking for a way to incorporate vegetables, grains and legumesinto your diet (and your family's) but think there aren't too manyoptions--you've got to use this book. ... Read more

Product Description
With sixty-five illustrations and a host of restaurant facts, this colorful book provides recipes for more than one hundred dishes like those found in famous and well-known chains, such as Applebee's Quesadillas and T.G.I. Friday's Nine-Layer Dip. Original."Amazon.com Review
Long before scientists in Scotland cloned Dolly the sheep, Todd Wilbur was hard at work replicating recipes from some of America's favorite restaurant chains. Armed with Ziploc bags for transporting leftovers and plenty of questions for his servers, Wilbur has combined the skills of a private eye and a research scientist to devise the tasty clones included in Top Secret Restaurant Recipes. Wilbur honed his technique on convenience food, creating exact duplicates of everything from a Big Mac to a Twinkie; in this book, however, he sets his sights on slightly more sophisticated fare. Within these pages you'll find sure-fire recipes for such chain favorites as Hard Rock Cafe's Famous Baby Rock Watermelon Ribs, Cheese Blintzes from the International House of Pancakes, and The Olive Garden's Hot Artichoke-Spinach Dip. Denny's, Shoney's, The Cheesecake Factory, and Pizza Hut are just a few of the many chain restaurants from which popular menu items have been "cloned." So the next time you have a hankering for Tony Roma's World Famous Ribs or a slice of Red Robin's Mountain High Mud Pie, don't bother to go out--instead, eat in with Top Secret Restaurant Recipes. ... Read more

Customer Reviews (79)

eating out eating in
Eating in as if you are eating out has never been easier with these simple to follow steps for all kinds of favorite restaurant foods.
Very easy to follow steps, note's and drawings will allow every cook to make well known restaurant dishes at home.
I live in Europe and only visit the US for on average 3 weeks a year, with this series of books I can enjoy US food all year round.

WONDERFUL!
This book has a lot of fantastic recipes in it. Some of my favorites are the Pizza Hut recipes. They even have the recipe for Pizza Hut's Triple Decker Pizza & Stuffed Crust Pizza!! I highly recommend all of Todd Wilbur's Books!!

The most loved Cookbook of my house
I remember exactly where I was and what year it was when I first came upon this book.It was August of 2001 and it was in front of a wells fargo bank (the kind that is in a big office building) there was a sidewalk book sale and this book was sitting there in all it's glory.I bought it and brought it home.From these books I have made the Planet Hollywoods Crunch chicken, jalepeno poppers, pizza hut pizza, Bloomin onion with the dip. And so many others.These cookbooks are the most tabbed.My copy burned in a fire and I just bought his new book yesterday.My 13 year old Autistic son whom was expecting a expensive video game that I did not buy him assumed that the book was for him and was OVERJOYED.For kids it is fabulous to say tonight we are having Big Mac's or Tony Roma's ribs.Or olive garden food.They really believe you can make it at home and are excited.And it is way cheaper. Tomorrow I am making Chilis molten cake... Only three ingrediants and the recipe is free with a video demo on his website.

book I purchased
this was in great shape as advertised, and I am very pleased with the purchase.

Love This Book
The book arrived earlier than expected. I am already using it. I would order from them again. ... Read more

Product Description
Now readers can relive America's most talked about love story through this heart-tugging cookbook. The Recipes of Madison County bridges the actual "comfort-food" recipes prepared in the movie with additional recipes for love stories of today. 50 recipes. Color illustrations. ... Read more

Customer Reviews (1)

EXCELLENT!!!!
This cookbook is a great choice for anyone who loved the book.The spinach soup and vegetable spaghetti are really good.The layout gives you the entire menu for the meal.I really enjoyed it and everyone I've served has loved the food! ... Read more

Product Description
An award-winning cookbook featuring nearly 300 wheat-freeand gluten-free recipes that can be made without dairy, aswell. Perfect for people with food allergies & intolerances, celiacdisease, autism (gluten-free/casein-free diet), auto-immune diseases,and blood-type diets (especially Type O diets). An extensive appendixguides you in making substitutes in your own recipes and how torecognize hidden sources of wheat and gluten. A must-have cookbook foranyone with wheat or gluten sensitivities. ... Read more

Customer Reviews (7)

Wheat Free Recipes and Menus
Wheat-Free Recipes and Menus
Wonderful book...is a must for multiple allergies to foods. I have found more in this book that applies to my needs than in any other I have found.
The recipes that I have tried are delicious! Highly recommend.

Is this the best we can do?
Many of the recipes in this book are very good, but some are only ok.There are some problems with some of them - for example the crepe recipe: it's way too thick. Perhaps the crepe recipe and the pancake recipe were reversed?There have been other errors in the recipes that make me want a better wheat-free cookbook.Where is it?

This is my most-used cookbook
The recipes in this book are delicious and also well-written.Although there are recipes for many different types of food, my three favorites are for traditional "wheat-replacers": Spice Cake, Soup Dumplings, and Pizza Crust.I would agree with the other reviewer below that Dr. Fenster does tend to use too much sugar -- who puts sugar in pizza crust?But the recipes are very flexible, and I find if I change the amount of sugar, or add carrot shreddings to a cake, or cream cheese to a dumpling - the recipes still work great!I highly recommend this book, not only does it include a ton of gluten-free cooking advice, but also has non-dairy substitutes for every recipe.I also like that she writes, for example, "1 teaspoon GF vanilla" instead of simply "1 teaspoon vanilla."For the recently-diagnosed, this is a great reminder to check _all_ ingredients for gluten.

Delicious Dining is really true!!
Carol Fenster has given all of us that must eat wheat and gluten free such a gift!The time that it must have taken her to perfect such wonderful recipes is truly something not many have the time or talent to do. She has covered just about everything to make eating wheat and gluten free most delicious, indeed! Besides the delicious recipes she has included menus for Quick and Easy Dinners, Reduced Fat, Low Calorie Meals, Fish & Seafood Menus, Poultry Menus, Southwestern Menus and Meatless Meals. And there are more treasures in the back of this great cookbook that are so helpful such as Wheat Flour Equivalents, Substitutes, HIdden Sources of Wheat, Mail-Order Sources etc.If you need to eat wheat or gluten free this cookbook just must be a part of your life! I wouldn't know what to do wtihout it!It surely is a "must buy" cookbook!

Great buy for celiacs and those with gluten-intolerance!
This book is a great investment (and for those of us who live on gluten-free food, we all know how HARD it is to find anything for celiacs that's a bargain!)! It has over 200 recipies, but to be honest, there are a few that don't come out all that great. Still, a few out of 200 still makes this book a great investment!

This book is divided by section; Breads: yeast breads, quick breads and breakfast breads; Breakfast and Brunch: breads, meats, cereals, casseroles and other dishes; Pasta, Grains, Beans and Rice: pasta, grains, beans and rice; Desserts: cakes, bars and cookies, fruit desserts, puddings and custards, pies, miscellaneous; Soups: soups and soup components; Sauces and Salad Dressings: salad dressings, chutney and salsa, sauces for entrees or vegetables, dessert sauces and miscellaneous; Vegetables: potatoes and miscellaneous; Poultry: grilled chicken, stove-top chicken, and baked dishes; Fish and Seafood: fish and shellfish; Meats - Beef and Pork: beef, mixed meats, and pork & ham; Menus and finally, Appendices with valuable info like wheat flour equivalents and substitutes for wheat as a thickener.

My only major complaint (apart from that some of the recipies don't turn out half as well as they sound, but then again, that's to be expected on a gluten-free diet), is that unless you like Mexican / south-western food, about a quarter of these recipies are of no use to you. Before being diagnosed with celiac I used to get terrible indigestion (the author claims her only problem with wheat and gluten was a runny nose and stuffy sinuses). For anyone who is a celiac, and who has experienced the horrible side effects of simply eating food before a diagnosis is established, you probably want to AVOID foods that traditionally cause heartburn or gas or other symptoms similar to what I call a 'wheat-attack'. I'm sure plenty of people out there are able to handle Mexican / south-western food, but a huge number of celiacs are sensitive to all kinds of food, and kicking food up with peppers and spices and whatever else is great if your sinuses are blocked, but after having heartburn for months on end, you might not be too eager to start cooking up a big ol' pot of chilli!

Over all, it's still a good buy. I mean, even though I don't see many celiacs (espically soon after their diagnosis) cooking some of these things, it's a good book to have. You can make lots of things that are fairly "soft" on your tummy, and maybe after a little while (it's been almost 2 years since my diagnosis and I STILL won't touch a pot of chilli!) you can try some of these more spicy variations in the kitchen. If you're simply gluten-intolerant, or have sinus problems like the author, then this book is a great investment! If I weren't a celiac I'd definately give it 5 stars! ... Read more

Product Description

How to escape the cooking routine of the same old dishes, meal after meal.

Many home cooks are stuck in a food routine that includes preparing the same 10 or 15 recipes over and over again, week after month after year.

2500 Recipes, the ideal guide to escaping that routine, offers 50 recipes each for foods ranging from snacks and sandwiches, to chicken and ground meat; from shellfish to grains; from winter vegetables to summer fruit. There's also a special section of dishes for special occasions.

Consider this common scenario. There is a chicken waiting to be roasted for dinner. Stop. Go the chapter that has 50 recipes for roast chicken. Each one is different. Most important, there are sure to be a few that are more interesting than that old reliable one prepared out of habit -- too often a bad habit. Without doubt, there will be dozens of recipes based on ingredients commonly on hand to please cook, family and guests. There's even a chapter with 50 scrumptious recipes for burgers and hot dogs. Each one is sure to delight.

All the recipes are quick, and most use just a small number of ingredients. But each recipe includes a "power flavor" that's easy to obtain and easy to incorporate into cooking routines. Examples include oils, herbs, olives and sun-dried tomatoes.

There is also an entire section on basic cooking techniques and preparations, featuring seasonings, marinades, sauces, dressings and machines.

Customer Reviews (4)

Was not new.
The book I bought for my wife was not new. It was listed new. The inside cover had something written in a foreign language and the book was dirty on the outside. My wife is not inclined to use it.

I Love This Book
First and briefly, a drawback: there are no pictures. My partner, who does most of the cooking, will usually not pick up a cookbook without a tantalizing photo of a dish. But. After I made him make a few of these recipes he was hooked. So am I! Part of the beauty of the book is that the authors give variations on a theme. For example, you've got your basic meatloaf. Then you've got instructions to swap out a few simple ingredients, and you then have recipes for Apple Sage Meatloaf, Sweet & Sour Meatloaf, Turkey Cornbread Meatloaf, etc... and a lot of the recipes are like that! So easy too! And amazing variations on Meatless dishes as well!! Pick this up. Now. And send a copy to your mother while you're at it.

A New Recipe A Day For EIGHT YEAR IN A ROW!!!
I've never seen a book that contains two-thousand five-hundred recipes in it! Well, yeah I have--THIS ONE! WHOA! There are FIFTY chapters with FIFTY recipes each that run the gamut when it comes to cooking--from snacks to grilling and stir-frying to stews and fish to fruit and chocolate recipes to homemade pies--and would make the cooking king or queen in your life a very happy person. From simple to complex, these recipes will keep that cook in your life quite busy (enough new recipes to have one brand new one every single day for the next EIGHT years!!!).

FIFTY COOKBOOKS IN ONE!
10/3/2007
2500 RECIPES:
EVERYDAY TO EXTRAORDINARY
By Andrew Schloss with Ken Bookman


A Review by Mary Martindale

This is a great book to consider giving to those just starting to keep house, for it's many cookbooks in one. First, it teaches basic techniques (Schloss terms it The Toolbox), tools and tips for making marinades, sauces and dressings, even explains small appliances one might want to acquire for their kitchen. Next, it covers 36 categories of food and gives 50 different recipes for each category. Some of these categories, or really many cookbooks, as mentioned earlier are: Snack Plates, Sandwiches, Stir-Frying, Soups, Chili, Pizza, Rosas Whole Chickens, Meatless Dishes, Summer Fruit, Breakfast, Cookies, Drinks and a whole lot more. In addition, Schloss includes his "Special Occasions" section covering topics such as Entertaining, Romantic Recipes, Health Food, Homemade Gifts and more.
"Mark our Words:" states Schloss, "a couple of years from now, this book will bear the scars -- dog-eared pages, marginal notes, food stains," and more. He's probably quite correct about this.

Below are some examples of wide varieties of recipes in their category:
LITTLE PLATES:
Hot Pepper Pecans, Eggplant Bruschetta, Bagna Caoda, Smoked Salmon Mousse
GRILLING:
Chili Grilled Lobster, Lamb and Leek Kebabs, Grilled Chilied Shrimp, Grilled Potato Chips
HEATLESS COOKING:
Gingered Mango Soup, Tomato Dill Salsa, Three-Can Salad, Mexican Serviche
PASTA:
Feta and Artichoke Sauce, Tomato Sauce with Tequila and Cream, Quick Meat Sauce, Smoked Salmon, Caviar and Cream Sauce
GROUND MEAT:
Wild Mushroom Sausage Patties, Ham and Cheddar Meatloaf, Apple and Bacon Turkey Loaf, Turkey Fennel Potstickers, (also dipping sauce for Potstickers)
FISH:
Curried Grouper Chowder, Salmon Serviche, Escabeche of Sole, Grilled Tuna and Roasted Papper Salad
GREENS:Rub Salad, Spinach Pilaf, Chard with Chorizo, Kale with Sausage and Apple
WINTER VEGETABLES:
Gorgonzola Gratin, Mashed Potatoes with Yogurt and Herbs, Buffalo Fries, Creamed Parsnips
ENTERTAINING:
Anise Tea Eggs, Blue Cheese Grapes, Eight-Hor Brandy Cheese Cake, Pepper Peanut Shrimp
LOW-CALORIE RECIPES:
Flounder and Salmon Steamed in Romaine, Artichoke Ratatouille, Venison in MustardCruise, Mussels in Tomato over Orzo
HOMEMADE MUFFINS:
Brown Sugar Pecan Muffins, Currant Carrot Muffins, Lemon Yogurt Muffins, Walnut Fig Sinkers
How did Schloss arrive at 2500 recipes? Simply, he has included easy-to-follow recipes, 50 categories of food, 50 recipes in each. Best of all, none have very long lists of ingredients. This is a whole lot of cookbook in onevolume only one-and-one-half inches thick!
Marty Martindale operates FOOD SITE OF THE DAY.
... Read more

Product Description
Pam Anderson roasted more than 40 turkeys, steamed and boiled more than three dozen lobsters, cleaned and cooked more than 100 pounds of greens,
baked more than 50 cobblers — all so you can have the perfect recipe . . .

Which comes first when mashing potatoes — the butter or the milk? What grade and grind of meat make the best hamburgers? How do you roast a turkey so the breast meat is as moist and juicy as the legs? For the tenderest muffins, should you use buttermilk, yogurt or milk? At what temperature should you cook prime rib for the most succulent results? Is it possible to create a fudgy, cakey, chewy brownie all in one?
Most of us don't have time to figure out the answers to questions like these. We need somebody to do the work for us and get our favorite recipes just right. In this book, Pam Anderson, the food editor of USA Weekend magazine, does just that. Painstakingly conducting test after test, Anderson arrives at not only the best recipe but frequently the most convenient and sensible one:
• A simple formula for a stir-fry that can be varied with different combinations of meat, vegetables and sauces
• French bread so easy it can be baked every day
• Chicken pot pie for weeknights, made with convenient chicken breasts rather than a whole chicken
• Macaroni and cheese as effortless as boxed, but three times as satisfying
• Pizza dough that rises in just one hour or throughout the day
• A cobbler that can be prepared with dozens of different fruits, making it 40 desserts in one.

THE PERFECT RECIPE includes more than 150 recipes in all, with dozens of step-by-step illustrations of techniques, comparisons of products and useful tips.Amazon.com Review
Have you ever felt a little besieged by recipes? Ever openedup the newspaper to the food page and found yet more recipes that mayor may not taste like anything you might want to have in your mouth?Ever longed for simplicity, for that one recipe you know is going towork time and time again? And not a recipe for some weird combinationof foods that don't belong together on a plate, but for the kind ofdishes you put on your table over and over again? Ever wondered whatcookbook to send off to college with your child, the one who has beeneating you out of house and home but for whom cooking is pouring milkon cold cereal? Pam Anderson, executive editor of Cook'sIllustrated, has your answer.

"I wanted a stir-fry formula thatI could commit to memory and make with meat, vegetables, andflavorings I had on hand, and a number of different sauces," Andersonwrites. "I wanted a chicken pot pie that I'd actually have time to geton the table on weeknights, and macaroni and cheese that both my kidsand I would eat. I wanted foolproof coleslaw and potato salads thatwould go with all sorts of dishes.... I wanted answers to questionsthat had been dogging me for years. Which cut of beef is best forstew? When mashing potatoes, which comes first: the butter or themilk?"

The Perfect Recipe answers these and many, many morequestions. Anderson sets herself the task of finding the perfectrecipes for, say, chicken stock, and explains how she got to herresult. You end up learning a little bit about the science andchemistry of cooking. Then she gives you several delicious, andperfect, recipes for chicken soup. Or clam chowder. Or beef onionsoup. She walks you through chicken and, after having roasted 40turkeys, she shows you how to get perfect results every time. Herbrownies are every bit as fudgy, chewy, and cakey as she claims. Hermuffins are divine.

While most of these recipes are for everydayfoods (and what could be more important?), there are a number ofrecipes dedicated to entertaining--how to cook the perfect prime ribeven though you only do it once a year, for example. Anderson trulydelivers the building blocks of good, sound, flavorful cooking--thekind of cooking you can always count on.--Schuyler Ingle ... Read more

Customer Reviews (70)

Perfectly Interesting
I probably own between 250-300 cookbooks, and am constantly looking through them to find inspiration and ideas. This is truly a great cookbook. If you are a fan of Alton Brown, Food Networks, "Good Eats",Pam Anderson tackles food in a somewhat similar fashion, and experiments with several ways to prepare favorite foods, explaining, and ultimately coming up with the "best" way to prepare many things we all love to eat. You will not be disappointed with this cookbook.

Perfect fun book
If you love cooking this is for you.I just love reading her cookbooks.What a great Gift this would be.And great recipes too.

Simply the best cookbook you will ever buy!
This book is full of test kitchen recipes that you really can use daily.The ways that they are explained and the mistakes they have made and show you how to avoid are priceless.My sister loved my book so much I had to buy her her own copy!Don't miss this one it is my favorite cookbook on the shelf and I collect them in the dozens!

Very nice "entry level" book for potential "Cook's Illustrated" fans
This book's style and editorial format has a lot in common with Shirley Corriher's "CookWise" and the output of the Cook's Illustrated/America's Test Kitchen group, which isn't surprising since Anderson was once affiliated with CI. Anderson brings much of that same chatty, educational style to "The Perfect Recipe"; some people will like it, some people will hate it, depending on what they want from their cookbooks. I happen to really enjoy this kind of cookbook style, so I quite like it.

Other reviewers have mentioned that "Perfect Recipe" is practically a remake of CI's "The Best Recipe", but has far fewer recipes and represents a lesser value for the reader (although it also costs less). The criticism has merit, but I think this book still has a place if the libraries of some cooks. I am thinking here of novice and middling cooks who find the dense, cluttered potpourri layout of the CI books unappealing or intimidating. There are also cooks who couldn't care less about ingredient and appliance brand reviews that pad out every variation of CI/ATK books.For these reader, "The Perfect Recipe" offers a contrasting format with a much simpler and easier-to-follow style - even the typeset and margins are larger and any given page is usually only devoted to one variation of a recipe.

A good example of the cookbook's value is Anderson's chapter on roasting chicken. She shows how to "butterfly" a chicken for quicker/easier roasting, and gives several variations of the recipe, any one which will yield excellent results. I was basically afraid to try this method before reading this chapter (even after seeing Alton Brown's excellent show on the subject) , but Anderson's detailed instructions removed those qualms and left me raring and eager to try it. If a cookbook empowers me to try one new thing, I consider it worth the purchase price...so I am happy with "The Perfect Recipe". I am confident that other readers may well find that Anderson's style is just the ticket to help them get past their fear of other basic topics in food prep.

Weaknesses: For my taste, the chapter on "Special Occasion" foods (crown roast, Thanksgiving turkey, etc) was both too long and too short. Most of these recipes are of little use for a single bachelor - but if you are going to have them, you need more than just a few standards). But I understand that Anderson was making a judgement call on how to structure her book, and that other people will regard the chapter as a Godsend.

So if you are a hardcore cook with 200-300 volumes in your library (including some or all of the "Best Recipe" volumes) you probably won't need (or want) "The Perfect Recipe". But if you are a newer cook trying to upgrade your recipes to the next level, Anderson may provide you the entry you are looking for.

Get the "Best Recipe" instead from Cooks Illustrated.
Pam Anderson was the editor at Cook's Illustrated for years. Her1998 book, while it won the Julia Child Award, has identical recipes in "The New Best Recipe" and also in "The Best Recipe", printed in 2004, both by Cooks's Illustrated, with WAY more recipes than Pam's book.

Get the "New Best Recipe" instead from Cooks Illustrated, withover 1000 tested recipes, because it has:

1. Way more recipes to choose from
2. Costs about the same as Pam's book
3. Most importantly, it condenses Pam's roundabout writing with a simple straight forward style
4. it is 6 years newer, and has updated some recipes, and added hundreds more!

Pam's 300 odd pages are puffed up by large print. The New Best Recipe has ~1000 pages that are chock full of simple helpful information.

Pam's book needs much editing, for example, on page 100, it says "If you plan to soak the chicken longer than eight hours, reduce the salt from 1 tablespoon to 2 tablespoons". Sounds to me like a doubling of salt amount, not a reducing, I don't know if she really meant to double the salt...and there's many more sloppy statements to wade through.

Some people feel they need only one main cook book and go for The New Best Recipe, Joy of Cooking (versions before 1976), or another such classic. Save your money , and get a recent version of one of the classics. ... Read more

Product Description
Forget the stressful dinner party for twelve. How many home cooks really drag out the china, silver, and linen more than a few times a year these days? Mom’s very best crowd-cuisine is fun, relaxed, and informal. From a hungry group of the kids’ friends looking for afternoon munchies to a potluck office farewell party to a 4th of July barbecue for the neighborhood, today’s typical gatherings are casual occasions to share hearty, homemade food.

Mom’s Best Crowd-Pleasers is full of recipes that reflect the way Mom really cooks today, simply tailored to feed eight or more people. Cucumber Sandwiches, Quesadillas, and Sweet and Sour Meatballs are all simple finger foods perfect for after-work get-togethers, book club meetings, and informal baby showers. Muffalettas, All-American Hamburgers, and deep bowls of Summer Fruit Salad and Broccoli-Rice Salad are delicious at backyard cookouts, tailgate parties, and summer pool parties. And Three-Cheese Noodle Bake, Cuban Black Beans, and Baked Barbecued Chicken will attract happy fans whenever the potluck gathering calls for a hearty hot dish.

Most recipes are designed to feed eight hungry people, but author (and home cook) Andrea Chesman provides advice throughout on expanding recipes, stretching dishes when the dinner seating unexpectedly grows from eight to eleven people, using clever shortcuts that make cooking for a crowd no more difficult than cooking for four, and generallymaintaining a degree of sanity as more people come flooding through the front door.

As always, Chesman’s primary accomplishment is to provide homey, hearty tastes that satisfy modern palates, yet still bear the unmistakable stamp of Mom’s Best. ... Read more

Customer Reviews (1)

Perfect for informal family gatherings, casual get-togethers with friends, and delicious dishes for surprise company occasions
Andrea Chesman is the accomplished author of dozens of cookbooks including Mom's Best Desserts and Mom's Best One-Dish Suppers. Now she has created Mom's Best Crowd-Pleasers, a compendium of 101 easy-to-prepare recipes for dishes that are perfect for informal family gatherings, casual get-togethers with friends, and delicious dishes for surprise company occasions. From finger foods and snacks; to salads for buffets, picnics, and potlucks; to main dishes and grillings; to desserts and bake sales; Mom's Best Crowd-Pleasers fully lives up to its title with such "kitchen cook friendly" offerings as Peach-Orange Muffins; Baked Rice Pilaf; Stuffed Pork Tenderloins; Grilled Turkey Burgers; and One-Bowl Chocolate Cupcakes. Also highly recommended for the kitchen cookbook shelf are Andrea Chesman's legendary cookbook titles: The Garden-Fresh Vegetable Cookbook and The Vegetarian Grill.
... Read more

Product Description
We are an animal-loving population, with consumers in the United States, Canada, Australia, and the United Kingdom spending top dollar on their pets. This trend indicates that pet owners want the best for their dogs and cats. Scientific research shows that home-cooked meals are better for your pets?especially dogs and cats?than store-brand food. Feeding pets all-natural homemade food and treats not only provides nutritional and health benefits, but allows pet owners to meet their pet's taste preferences and special needs, and gives them the opportunity to nurture their dog or cat as they would any other member of the family.

Good Food and Bones is full of information on nutrition for your pet and dozens of stories and recipes from real animal lovers and pet owners that give an intimate, personal voice to the book. ... Read more

Customer Reviews (27)

Excellent and simple to prepare receipts!
The ingredients are easy to find in any shop and everything is well balanced. The portions are defined according to dog's weight and they can be cooked at large and stored in the freezer. What I like the most are the directions in which proportion the homemade food should be mixed with commercial dry food. I don't want to feed my dog solely with homemade food but to give him a better taste and more variety.

More please!
I am writing for my dogs who have yet to master the keyboard."The food is yummy and quick to fix.I know when it is being made and sit patiently while it cools.Our friend, Kitty, is now demanding her share."
As for me, this is a lot cheaper than canned food and I know what is in it.I can make stew in the time it takes to fix breakfast.Praises to the folks who put this information together for me and my doggie family.

Love the recipes. The dogs love them more.
I think cooking for your dogs is a great way to make sure they are getting quality food. It is still important for them to eat dry dog food, but if you want to add something extra to their diet, don't buy the canned stuff or even the the stuff that looks like real food in the commercials. When you read the ingredients for those things, you'll see they are terrible! Not only does this book have recipes for natural, wholesome softfood, but it also has recipes for snacks/treats.

Fun book if you want to cook for your dog
I recently adopted a dog and was immediately drawn to this book.I love to cook so cooking for my dog seemed like a natural progression.This book impressed me for a number of reasons.First, I appreciated the sheer variety of recipes.It offers main dishes, treats, desserts, sauces and more.Even if you do not plan on feeding your dog 100% homemade food there are lots of great things you can make as special treats.I also appreciated that she gave a lot of information about portion size based on dog weight, freezing the food for later use, and serving it with dog food.I realize the latter may not appeal to everyone but is great if you want to do a mix of store-bought and homemade food.

There are a couple of things worth noting with this book.The first is that many of these recipes are not the quick and easy variety and will take some time.If you're looking for something you can throw together in less than 20 minutes this may not be the book for you.However, as I mention above, so many recipes can be frozen that it's easy to double them on a weekend and stash for later.

It also isn't extremely thorough about the nutritional aspect.You don't get much information about the types of nutrients dogs need or in what amounts.The author also recommends improvising based on your dog's likes and dislikes, but doesn't give a chart about what is and isn't safe to make for your dog.Because of this, I will likely be using this cookbook in addition to a more comprehensive one on animal nutrition.However, I will say that so far my dog has really enjoyed the banana cookies and the catfish chowder.He was never a member of the clean plate club until I mixed the latter in with his kibble.

Despite these nits I still really enjoy this book.It contains such a variety of recipes that I know I will enjoy making them for my dog.

WATCH OUT FOR RAISINS
Some of the recipes in this book call for raisins. RAISINS AND GRAPES CAN CAUSE KIDNEY FAILURE IN DOGS. So skip the raisins when making these recipes.
... Read more

Product Description
Entertaining at home is back in style, but who has time to make all of that food?Spreads, Toppers, & Dips is the perfect solutionparty food that is easy and quick to make, delicious, and visually impressive.Best of all, these recipes can be prepared in advance, giving the host time to enjoy the party.The 100 recipes include new ideas for herb and spice spreads, flavored butters, seafood toppers, vegetable dips, cheese spreads, and much morethe days of making dips from dried onion soup mixes are gone.There are even several low-fat recipes.Author Diane Rozas suggests which ingredients you should keep on hand, as well as which recipes fit different occasions.Diane Rozas, columnist for Cooking Light magazine, is the author of several cookbooks, including the successful Chicken Breasts and More Chicken Breasts series. She lives in Los Angeles. ... Read more

Product Description
This is an OCR edition without illustrations or index. It may have numerous typos or missing text. However, purchasers can download a free scanned copy of the original rare book from GeneralBooksClub.com. You can also preview excerpts from the book there. Purchasers are also entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Original Published by: Review and Hearld publishing association in 1920 in 241 pages; Subjects: Cookery, American; Vegetarian cookery; Cookery; Cooking / General; Cooking / Regional & Ethnic / American / General; Cooking / Regional & Ethnic / American / Southern States; Cooking / Vegetarian; ... Read more

Customer Reviews (1)

Tried and True
Okay,these recipes are a little dated, so you'll want to nip some fat from them here and there - but they're the real deal: straight-forward recipes, well explained and, best of all, supremely flavorful.Nothing here is cutting edge cuisine, mind you.But if you're looking for family food that tastes great and makes you happy, this little book is a winner! ... Read more

Product Description
This is an OCR edition without illustrations or index. It may have numerous typos or missing text. However, purchasers can download a free scanned copy of the original rare book from GeneralBooksClub.com. You can also preview excerpts from the book there. Purchasers are also entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Original Published by: D. McKay in 1916 in 15220021 pages; Subjects: Salads; Sandwiches; Chafing dish cookery; Literary Collections / General; Cooking / General; Cooking / Courses & Dishes / Salads; Law / General; Law / Administrative Law & Regulatory Practice; Law / International; Travel / Essays & Travelogues; ... Read more

Product Description
Publisher: Boston, Whitcomb ... Read more

Product Description
Jokes Every Man Should Know was the sleeper success of Quirk's Spring 2008 list, with 40,000 units shipped in its first three months. Its companion volume, Stuff Every Man Should Know, performed equally well. Now we are proud to unveil Recipes Every Man Should Know, which features the same pocket-size hardcover format and a wealth of easy-to-make recipes, valuable kitchen skills, and tips for guys navigating the kitchen.

Now guys will have all the essentials covered: Coffee, Eggs & Breakfast Classics Sandwiches, Burgers & Snacks Meat & Potato Dinners Bacon, Beer & Bar Food Chocolate, Cheesecake & More!

With an elegant design and affordable $9.95 price point, these Recipes will be an irresistible gift for hungry dads, grads, and men of all ages. ... Read more

Customer Reviews (1)

The perfect black book for any guy...
I just received my book the other day and was so excited to see how perfect it was for my husband.He recently showed a hint of interest in the kitchen and I was not about to let the opportunity slide.This book is exactly what he needed - it is pocket sized, black, and not frilly at all.The recipes are not intimidating and are all the kinds of things that my husband loves to eat.He actually made us the pan-fried steak and bacon mashed potatoes from it last night (even doing his own grocery shopping for it) and was so proud of himself (and it was really good)!!Love it!And what guy could resist bacon with brownies... or beer in chili? Oh, and make sure not to miss the Introduction page...hysterical. ... Read more

Product Description

Outstanding recipes from the owner/chef of Quartino, one of Chicago's finest restaurants.

For hundreds of years, pasta dishes have been the family favorites that home cooks rely on regularly. The purpose of this book is to provide key instructions, skills and great recipes for authentic Italian pasta dishes. These easy-to-prepare recipes range from old favorites to personal innovations, each carefully tested by the well known Chef John Coletta.

Organized in chapters such as Pasta Express, Meatless Pasta, Poultry and Meat Sauces, Seafood, Leftover Pasta, Pasta Salads, Pasta for Kids, Fresh Pasta, Baked Pasta, Filled Pasta and Pasta Desserts, Coletta provides easy access to his traditional and new recipes. Here is just a small sampling:

• Penne with prosciutto and asparagus
• Spaghettini with tomatoes and basil
• Linguine with salmon and tomato sauce
• Leftover oven-browned ziti with leeks and onions
• Radiatori salad with carrots and mint
• Rigatoni with turkey and fennel
• Tagliolini with fava beans
• Four cheeses filling
• Apricot ravioli with rosemary.

Packed with professional tips and techniques, 250 True Italian Pasta Dishes presents pasta as it was meant to be prepared and enjoyed.

Customer Reviews (4)

Great Book!
The best thing about this book? It's comprehensive. Each chapter could probably be its own book: baked pastas, filled pastas, fresh pasta, quick pasta... the list goes on. I can't imagine you would really NEED another pasta cookbook if you have this one. It has all the classics, and everything you need to know about making, eating, and serving pasta the Italian way.

Pleasantly Surprised
I was kind of disappointed when I got this book as a Christmas present because it looks plain. I have been pleasantly surprised by all the recipes I've tried. The linguine with clams was spot-on and you can't go wrong with the pappardelle with a mixed meat ragu. It may not look fancy, but give this book a chance. The author clearly knows what he's doing and I like that it includes all the Italian names of the dishes so you learn a little bit as you cook.

Plus, when you get down to it, a sturdy, simple book is really much more useful in the kitchen since it's going to get splattered with oil and dusted with flour. I'm a convert.

I love pasta
I looked at a lot of pasta books before settling on this one. I choose this one because I've wanted to try making my own pasta, but realistically, I can't do that every day. I knew this book would be more useful because it has recipes for both fresh and dried pasta. It's nice to have a book that caters to different occasions, for when you have a lot of time to cook up a really gourmet meal and when you just need something really quick.

And the recipes don't disappoint! I have yet to make the fresh pasta (good thing I got this book, right?) but I loved the baked perciatelli with zucchini and rigatoni with turkey and fennel, as did all my friends who got to eat it.

A Fantastic Cookbook
This book is a great primer on pasta dishes cooked in a truly Italian style.Love the book and love the food even more. ... Read more

Product Description
Insider tips and 70 recipes from Tinseltown's premier caterers make this book an essential cooking reference when throwing a party the way they do in Hollywood. 35 color illustrations. ... Read more

Customer Reviews (3)

An Exceptional Find!
Judy Kessler brings to our bookshelves that magical blend of childhood fantasy mixed with Hollywood glamour in An Affair To Remember!Not only were the recipes superb and exciting, but Kessler's caterers share tradesecrets on reproducing their effects and ambiance on a more personal scale.It is for this reason that I give An Affair To Remember 5 stars!

An Exceptional Find!
Judy Kessler brings to our bookshelves that magical blend of childhood fantasy mixed with Hollywood glamour in An Affair To Remember!Not only were the recipes superb and exciting, but Kessler's caterers share tradesecrets on reproducing their effects and ambiance on a more personal scale.It is for this reason that I give An Affair To Remember 5 stars!

Fun if you have time
This book has some FABULOUS recipes, but they are definitely for special occasions or when you have a LOT of time on your hands.You would not want to be trying to whip up one of these recipes on the fly, at 6:00 on aschool night.Plus, the kids would probably turn their noses up at theunusual dishes.But, if you're looking for a special recipe for a specialnight, look here. ... Read more

Product Description

Nothing tastes better than the seasonal bounty of local farms. Everyone loves the spring-is-here excitement of peas and asparagus and the summer sweetness of tomatoes and corn. Now it’s time to give the hearty, long-lasting bounty of the autumn garden its due. Whether these vegetables are eaten straight from the garden, out of a well-tended root cellar, or straight from the market, their flavors reward the home cook, and their nutritional benefits pack a powerful punch.

Sweet winter squashes, robust hardy greens, jewel-toned root vegetables, and potatoes of every variety are the staples that make eating locally so delicious and satisfying during the cold months of late autumn and winter.

These cold-weather treasures work wonderfully well in soups (Celery Root Bisque, Creamy Leek and Root Vegetable Soup, Portuguese Kale Soup) and baked entrees (White Lasagna with Winter Squash, Chicken Pot Pie with Root Vegetables, Winter Vegetable Pot Roast), but they also shine in winter salads. Warm Goat Cheese and Beet Salad; Endive, Pear, and Walnut Salad; and Thai Cabbage Salad can be the centerpieces of light winter dinners or delicious preludes to the main event.

With this collection of more than 250 recipes, veteran cookbook author and gardening enthusiast Andrea Chesman deliciously demonstrates how locavores in all parts of North America can eat seasonal produce year-round. Whether they’re eaten in soups or salads, side dishes or entrees, root-cellar vegetables can be a delicious part of every cooks winter kitchen.

Recipes include:

Split Pea Soup with Winter Vegetables  Roasted Beet and Blue Cheese Salad  Deep-Fried Root Vegetable Chips with Garlic Aioli  Sautéed Brussels Sprouts with Cranberries  Cashew Carrots  Braised Collards with Bacon  Deep-Fried Onion Rings  Root Vegetable Bread Pudding  White Lasagna with Winter Squash  Ravioli with Smoky Greens  Winter Vegetable Lamb Stew  Red-Cooked Pork and Cabbage  Chicken Stew with Root Vegetables, and hundreds more.

Customer Reviews (2)

Cant Wait for the season
I very much enjoyed this book, although I need to patiently wait for the season as many of the recipes are for later vegetables that I want to try fresh and my garden is a little behind this year.I have tried a few recipes so far however and they came out great even with my tendency to use recipes as a general guide.I would recommend this book.

A treasure trove of winter recipes
Vegetable lovers, be warned! You just might fall in love with this cookbook.//Recipes from the Root Cellar// is a veritable treasure trove of ideas on how to cook those winter vegetables that do not normally inspire creativity. The culprits here are primarily winter greens and root vegetables, including cabbage, beets, turnips, kale, potatoes, and salsify, among others. The recipes are divided into traditional categories, including soups, salads, beans/rice/grains, and separate categories for main dishes that are vegetarian and those that feature different kinds of meat. There is a supremely useful chapter on the vegetables themselves, with advice for selection and storage. And the recipes certainly do not disappoint.

Classic dishes and exciting new ideas are all represented in a mouth-watering array. Black Bean, Sweet Potato, and Chorizo Stew will warm you from the inside out.Cabbage and Tomato Soup will melt in your mouth. Spicy Turnip Stir-Fry will cure even the strongest turnip aversion. The dishes are, for the most part, surprisingly simple to make, and most are vegetarian-friendly or easy to convert. This cookbook will be a tremendous aid to people with vegetable gardens, CSA memberships, or just a general love for cooking.

Reviewed by Holly Scudero ... Read more