Great American Eat-Right Cookbook: 140 Great-Tasting, Good-for-You Recipes
Author: Jeanne Besser
Eating right never tasted so good!
Whatever you choose, whether it’s our succulent appetizers, savory soups, hearty salads, mouth-watering entrees and side dishes, or our scrumptious desserts, you'll be in taste-bud heaven. Here are 140 tantalizing recipes to satisfy any desire for delicious and nutritious meals for every day or special occasions. Dig into Stuffed Greek Chicken Breasts with Lemon-Roasted Asparagus and Roasted Potatoes. Greet the day with Baked Eggs Florentine or Oatmeal- Raisin Scones. Readers can satisfy snack attacks with a Grapefruit Granita. Or curl up on the sofa with a TV remote and a bowl of Chili-Spiced Popcorn.
Jeanne Besser is a food columnist for
the Atlanta Journal-Constitution and a published cookbook author (Working Mom’s Fast & Easy Family Cookbook, (0-517222590) 1998 and 2003; and 5:30 Challenge cookbook, (0-743266382) 2006). Colleen Doyle, M.S., R.D. director of nutrition and physical activity for the American Cancer Society, has more than 20 years of experience in health promotion.
Look this: Way Of Energy or Olive Leaf Extract
Italian Baking Secrets
Author: Giuseppe Orsini
Italian Baking Secrets is Father Orsini's sixth cookbook, and once again the reader gets not only wonderful recipes from the great-tasting cuisine of Italy, but the "retired" priest's entertaining comments. Father Orsini knows how to make good food great, and his directions come with the bonus of his wide knowledge.
This book begins with what to most of us is an amazing story: how the use of grain developed as long ago as--or possibly even prior to--the Neolithic period. Orsini tells us about the grains that were raised--and eaten--more than eight thousand years ago. Through charming and fascinating anecdotes, he lets us see the way bread has evolved, from flat loaves baked on hot stones to the myriad breads that have evolved in Italy alone--making our mouths water to hear about them.
But don't let the author's charming storytelling keep you from his recipes; if you do, you will miss some delicious and easy-to-make dishes you might otherwise never taste--and once they're tasted, you will want to make them again and again.
Publishers Weekly
One might expect a baking book that doesn't include its first recipe until page 57 to have excessive information. But that's not the case in Fr. Giuseppe Orsini's seventh title (including Cooking Rice with an Italian Accent), which includes useful, well-written prose on the history of bread in Italy as well as baking basics, ingredients (including thorough entries on cheese and herbs) and tools. The 150-plus recipes are titled in their traditional Italian (with English translation listed below) and are divided into such concise chapters as Regional and Rustic Breads, Sweet and Holiday Breads, Tarts, and Cakes. Biscotti enthusiasts can indulge in enticing versions such as cinnamon and almond raisin, rum macadamia nut and triple ginger pecan. Staples such as pizza, focaccia and ciabatta are presented alongside seasonal holiday treats including Christmas-time Panettone and Pastiera di Grano (Easter Cooked Wheat Pie). Bakers will be glad Orsini shared this collection of Italian gems that span the boot from top to bottom. (Apr.)
Copyright 2006 Reed Business Information.
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