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The I Hate to Cook Book
Peg Bracken
"Philosopher's Chowder. Skinny Meatloaf. Fat Man's Shrimp. Immediate Fudge Cake. These are just a few of the beloved recipes from Peg Bracken's classic I HATE TO COOK BOOK. Written in a time when women were expected to have full, delicious meals on the table for their families every night, Peg Bracken offered women who didn't revel in this obligation an alternative: quick, simple meals that took minimal effort but would still satisfy.
"50 years later, times have certainly changed - but the appeal of THE I HATE TO COOK BOOK hasn't.
"This book is for everyone, men and women alike, who wants to get from cooking hour to cocktail hour in as little time as possible." Amazon.com
How to Slice an Onion: Cooking Basics and Beyond--Hundreds of Tips, Techniques, Recipes, Food Facts and Folklore
Bunny Crumpacker
"Starred Review. Author Crumpacker (The Sex Life of Food, Old-Time Brand Name Desserts, Old-Time Brand Name Cookbook) provides a running start for those new to the kitchen in this down-to-earth guide to cooking. Beginning with the properly sliced onion, Crumpacker explains the hows of cooking as well as the whys: readers will learn why roasting a chicken upside-down is preferable (it keeps the white meat moist), how you can salvage overcooked scrambled eggs (a little butter or sour cream), and the best way to crush tomatoes for homemade marinara sauce (by hand). These and other tips won't bowl over veteran cooks, but Crumpacker's simple advice will rapidly build cookery confidence in those used to dining on canned or pre-made products. Crumpacker manages to hit most of the high points, including vinaigrettes and sides, pastas, classic mains like pork chops and roast chicken, desserts and even simple infusions like Eau-de-Vie and Limoncello. Though bolstered with recipes, Crumpacker's crisp prose makes this volume a winner-the next best thing to having a chef at your side as you prepare to tackle a new dish." Publishers Weekly
The Art of Eating In: How I Learned to Stop Spending and Love the Stove
Cathy Erway
"Though it covers the same time frame as Erway's Not Eating in New York blog, this isn't a repurposing of her posts-rather, it's a memoir with recipes, a rapidly growing genre. The premise is simple: adding up the money's she spent on repeatedly eating out for lunch and ordering takeout for dinner, the 20-something Brooklynite decides she'll start preparing all her meals at home, and sticks with it for two years. (All that saved money comes in handy when her boyfriend breaks up with her and she has to find her own apartment, but then there's a new dilemma; as her mother points out: what do you do for dates when you can't go out for dinner?) Erway is up for just about any food-related adventure, whether it's making inroads into New York's underground supper club scene, pulling discarded food out of trash bags, or testing the power of menudo (a Mexican stew) to cure hangovers. And the recipes-ranging from a simple asparagus salad to chipotle cornbread stuffing and a soy-sesame filet mignon with wasabi mashed potatoes-will have readers racing to their stoves." Publishers Weekly
The Cake Mix Doctor Returns
Anne Byrn
"This volume isn't about artisanal baking nor does it pretend to be. And that won't bother the legions of devoted Cake Mix Doctor fans. Byrn's sixth book goes back to what made her famous: a whole lot of recipes for comforting cakes (plus some cookies and brownies) made easy thanks to the use of purchased cake mix and other supermarket ingredients. Readers are welcomed with thumbnail color photographs of all cakes in the book, with page numbers to enable quick flipping when a confection catches the eye. A hint-filled introduction, written in Byrn's friendly, collaborational prose, offers confidence even to kitchen neophytes. And then there are the recipes, 160 of them, many contributed by fans. They include lemonade chiffon layer cake with raspberry filling, made with yellow cake mix, frozen lemonade concentrate and raspberry pie filling; double coconut macadamia cake, featuring yellow or butter cake mix and vanilla instant pudding mix; chocolate-covered cherry cake, utilizing chocolate cake mix with pudding and cherry pie filling; and plenty more appealingly straightforward sweet treats. For those who want to have their mostly homemade cake and eat it, too, this book will become a go-to guide." Publishers Weekly
An Apple a Day: The Myths, Misconceptions and Truths About the Foods We Eat
Joe Schwarcz
"Eat salmon. It's full of good omega-3 fats. Don't eat salmon. It's full of PCBs and mercury. Eat more veggies. They're full of good antioxidants. Don't eat more veggies. The pesticides will give you cancer. Forget your dinner jacket and put on your lab coat: you have to be a nutritional scientist these days before you sit down to eat–which is why we need Dr. Joe Schwarcz, the expert in connecting chemistry to everyday life. In An Apple a Day, he's taken his thorough knowledge of food chemistry, applied it to today's top food fears, trends, and questions, and leavened it with his trademark lighthearted approach. The result is both an entertaining revelation of the miracles of science happening in our bodies every time we bite into a morsel of food, and a telling exploration of the myths, claims, and misconceptions surrounding our obsession with diets, nutrition, and weight. Looking first at how food affects our health, Dr. Joe examines what's in tomatoes, soy, and broccoli that can keep us healthy and how the hundreds of compounds in a single food react when they hit our bodies. Then he investigates how we manipulate our food supply, delving into the science of food additives and what benefits we might realize from adding bacteria to certain foods. He clears up the confusion about contaminants, examining everything from pesticide residues, remnants of antibiotics, the dreaded trans fats, and chemicals that may leach from cookware. And he takes a studied look at the science of calories and weighs in on popular diets." Amazon.com
Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World
Lisa Lillien
"Do you want to eat burgers, chocolate cake, frozen margaritas, fudge, and French fries-and still fit into your pants? Is life not worth living without brownies and onion rings? Do you want a surefire way to tame your cravings? From breakfast ideas and chopped salads to guilt-free junk food and cocktails, Hungry Girl recipes taste great but are low in fat and calories. Check it out! • Eggs Bene-Chick: 183 calories • Bring on the Breakfast Pizza: 127 calories • Ooey Gooey Chili Cheese Nachos: 216 calories • Big Bopper Burger Stopper: 202 calories • Dreamy Chocolate Peanut Butter Fudge: 65 calories • Lord of the Onion Rings: 153 calories • Rockin' Tuna Melt: 212 calories • 7-Layer Burrito Blitz: 277 calories • I Can't Believe It's Not Sweet Potato Pie: 113 calories • Cookie-rific Ice Cream Freeze: 160 calories • With easy instructions, simple steps, and hilariously fun facts and figures, Hungry Girl recipes are as fun to read as they are to make! And when you're not in your kitchen, check out HG's 10 mini survival guides, plus tips 'n tricks that'll help you make smarter food choices anywhere, anytime!" Book Description, Amazon.com
The Food You Crave: Luscious Recipes for a Healthy Life
Ellie Krieger
"She had me at the macaroni and cheese. Before I received Ellie Krieger's new cookbook, I had never heard of her or Healthy Appetite, the Food Network show she hosts. But in my preliminary flip through the book I stopped at the photo of Macaroni and Four Cheeses and knew I had found a healthful-eating philosophy I could embrace. Krieger's smart, sensible approach to diet uses healthful fats, whole grains and plenty of fruits and vegetables in recipes for beloved comfort foods." The Baltimore Sun "Among the rash of "healthy eating" cookbooks appearing since New Year's, one stands out: Ellie Krieger's new book, "The Food You Crave". Krieger recognizes the stress and guilt baggage associated with diets; her book emphasizes the joy of eating. Although the title may seem to be the antithesis of a healthful diet, the "craved-for-foods" fit nicely with Krieger's two-part method: prepare old favorites in a healthier way, and follow the "Usually-Sometimes-Rarely" philosophy." El Paso Times
Eat This, Not That: Thousands of Simple Food Swaps That Can Save You 10, 20, 30 Pounds-or More!
David Zinczenko
"Americans spend more than $400 billion a year eating out, and behind each burger, turkey sandwich, and ice cream sundae is a simple decision that could help you control your weight-and your life. The problem is, restaurant chains and food producers aren't interested in helping you make healthy choices. In fact, they invest $30 billion a year on advertising, much of it aimed at confusing eaters and disguising the fat and calorie counts of their products. All of that has changed with EAT THIS, NOT THAT!. This book puts the entire food industry under the spotlight, and arms you with the savvy tricks and insider information it takes to eat well no matter where you are. With EAT THIS, NOT THAT! you're the expert in every eating situation, from the frozen food aisle to your favorite fast food joint to your local sports bar. You control your food universe-and lose the pounds you want--because, unlike every other customer, you'll know the smart choices to make-instantly!" Book Description, Amazon.com
Why It Works: Insider Secrets to Great Food
Kevin Ryan
"Become a better, more confident and creative cook! "Have you ever discovered a dish you loved, found the recipe and prepared it with great anticipation-only to be disappointed? If so, this cookbook is for you. With the help of food doctor Kevin Ryan, it lets you in on simple cooking secrets and foolproof strategies that will enhance your cooking skills and help you get great results every time. "Inside you'll find 120 sumptuous recipes for breakfasts, snacks and starters, main dish family meals, special dishes for entertaining, tempting sides and great desserts. You can start the day with Cheesy Apple-Bacon Strata, munch on Chicken Satay with Peanut Sauce, dine on Linguine with Caramelized Onions and Angry Tomato Sauce and serve Individual Chocolate Lava Cakes with Caramel Sauce for a grand finale. Each recipe has a "Why It Works" explanation about an ingredient or technique used in preparing it, so while you make something delicious, you'll discover something that will help you cook better. Learning never tasted so good!" (Book Description, Amazon.com.)
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