Editorial Review :

Dreena Burton demonstrates that anyone can prepare an array of delectable vegan dishes without compromising one's health or sense of taste. The Everyday Vegan includes recipes as well as cooking and shopping tips, meal plan suggestions, and nutritional analyses.

Customer Review :

The Everyday Vegan

There are some amazing recipes in this book!
You have to try "Wild Rice and Mushroom stew";fast becoming a weekly favorite!

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A Staple

We have three of the authors cookbooks and we love them all. What I really like is that I know I can count on Dreena when there are kids or omni guests to feed. I also like the element of simplicity she keeps while creating some really unusual and delicious dishes.

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Simple, tasty, and informative

The Everyday Vegan is a great cookbook. It contains lots of versatile recipes that are for the most part easy to make and not time-consuming. I've been a lacto-ovo vegetarian for many years, but I'm new to being vegan and I've found this cookbook informative. I also appreciate that she is health conscious and avoids partially hydrogenated food items.

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Cookbook Fave!

I use this book quite often. I find the recipes to be reliable (this is an issue these days) and excellent. As a cane sugare-free vegan, I look for cookie recipes that use fruit or agave nectar as the sweetening source. "Bill's Cookies" are absolutely delicious. But all the recipes I tried are very good and I highly recommend this book to all vegans, just beginning and experienced.

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A Good Start

Lots of good ideas for the beginning vegan. Good info on organizing your vegan pantry.

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Customer Review :

No longer have to wonder "What's for Dinner?"

As others have mentioned, these are recipes for basic homecooking. Some reviewers have been disappointed because they already know how to cook a lot of these recipes. I'm an experienced cook, and yes I already know how to bake a chicken, but I still love this book.

It provides hundreds of milk-free recipes in one book. No more searching for a milk-free recipe for every dinner, potluck, or party. I only recently started cooking milk-free, so a lot of my recipes have milk, butter, or cheese. It's so convenient to have lots to choose from in one place.

Also, the author has already experimented with milk replacements so I don't have to. (For example: I already loved rice pudding, but rice milk was too watery and wasn't working well with my recipe. I was glad to see the author suggests coconut milk instead. Now I know what to use and I can enjoy my favorite pudding again!)

The recipes are every day foods kids will enjoy. Nothing too gourmet. And lots of deserts to choose from for special occasions. I'll choose a cake from this book for my son's upcoming birthday, it's such a relief not to worry about finding a recipe!

There are also recipes for whipped cream and cake icing if you don't want to use the hydrogenated, tran-fat milk-free name brands. There are also "ice creams" if you don't have brand name soy ice cream available.

All our favorites can now be made milk-free! I'm so delighted that I found this book!

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Great book, worth the money

I recently discovered that my various symptoms were not in my head, but were in fact due to dairy allergy. Since giving up dairy, I no longer have aching joints, upset stomach, fatigue, hives, and a skin condition (since giving up dairy, the skin condition is almost completely gone). This book is the best book I've seen so far. The recipes are simple and tasty. If you're a true cheese lover like I am, I don't believe you're going to find anything that replaces the taste of cheese. So, if you're looking for something that tastes EXACTLY like dairy but isn't -- forget it. However, if you're willing to try something different so you can have better health, then this book is great. It's also a good source of information on dairy intolerance and allergy.

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not too bad for a 2% lover

I have had 4 or 5 recipes so far.And all have been great. Just had the honey lime chicken. EXCELLENT!!!! *Double up on the sauce recipe if you are a sauce lover.

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Good for those allergic to milk and soy

My son is allergic to both dairy and soy. about 1/5th of all those with milk allergies are also allergic to soy. This book provides many recipes that do not rely heavily on milk substitutes and thus are a Godsend to thus of us who can't just add soy to make it work.

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Try this cookbook FIRST if you are allergic to Milk!!!

I work full time, I have 2 kids, I don't have time to make all sorts of substitutes and marinate stuff for hours. This is simple, easy to follow book with results that are really tastey. INCLUDING DESSERTS!!! The whole family ate these reciepes no questions asked! They didn't even know that they were eating dairy free until I told them a week later. I have yet to have one reciepe flop!!
Some of the manufactures of subst items she lists are A LITTLE outdated, but we all know to check labels and I still found her tips very useful. I had been adjusting to not eating at all when in doubt, with this book I am starting to explore more in milk free cooking because I have less doubts.

As for "Cooking Without Milk: Milk-Free and Lactose-Free Recipes" Light a match and just burn your cash..not worth the paper it's on. I mean...Do you really need a recipe for a peanut and butter sandwich?

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Editorial Review :

Successfully treat most cardiac conditions.

Customer Review :

The importance of CoQ10 for heart health written by an expert

Coenzyme Q10 (often abbreviated as CoQ10) is essential for human life. CoQ10 catalyzes the formation and utilization of energy in every human cell, including cells of the heart and heart muscle. Fortunately, our bodies manufacture CoQ10. Unfortunately, some people do not manufacture enough CoQ10 to keep them healthy, especially as they grow older. Research has shown that deficiency of CoQ10 is the major cause of cardiomyopathy, congestive heart failure, and other heart diseases and these diseases can often be cured by CoQ10 supplementation. In fact, many heart transplant candidates have no longer needed a heart transplant after supplementation with CoQ10. Dr. Stephen Sinatra -- a board-certified cardiologist -- is a world-renowned expert on CoQ10 and its health benefits. I beg your to buy and read this book and heed Dr. Sinatra's information and advice. For more details on CoQ10 you may wish to also read Dr. Sinatra's book The Coenzyme Q10 Phenomenon.

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superb guide\ scientific work\ expirienced therapist!

this health guide is the best collective work that has been gathered by the eminent cardiologist who knows all the heart diseases conditions.furthermore he is treating with both alternative and conventional ways so he can tell the diffrents,wich he did. after the history of the coenzyme q10 he explaines how the role of the free radical molecules are forming in our body,and the role of diseases they produced,in this case heart problems. how the mechanism of heart diseases are formed (in short understandable way)and how coq10 is working in order to prevent\treat\and most of all the fast improving of this miracle new heart nutrient.how it work inside the cells of the body is explained so you will understand why it worked in every heart disease. how this nutrient works in gum diseases and in hypertension wich also related to heart attacks are also covered in this book. he also gives dosages of recommandations to every discussed ilnness on the guide,and a few amazing case histories are beyond description,but i know they are a true case histories because i am a orthomolecular-nutritionist and i treat heart diseases, and i know the author is correct. very recommanded!

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Coenzyme10

Loved the book. Even though it was written by a medical doctor, a heart specialist, I thought it was easy to read and understand. I was already taking this supplement but this book gave me additional direction so far as how much to take. I have recommended it to several family members who may want to consider this supplement in addition to what they're already on in hopes of reducing the need for "pharmaceuticals" (under their doctor's supervision of course). This book gives overwhelming evidence for the effectiveness of this supplement. Coenzyme Q10 And The Heart

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Editorial Review :

One of the biggest challenges in weight loss and maintenance is planning new menus that keep you on a healthful food plan, and that are also varied and appealing. Now the experts at Weight Watchers serve up an entire year of delicious menus that will help readers enjoy the process as well. The book features a main dish recipe for every day of the year, and a full day's menu built around that recipe, plus complete nutritional counts and Weight Watchers Selection Information. Designed to give readers more freedom of choice, Weight Watchers New 365-Day Menu Cookbook will make healthful eating easier and tastier than ever.

Customer Review :

Great WW Recipes

If you're a fan of WW, you should love this book. It was written before any of the POINTS systems, so you have to do some calculations on your own. The nutrition info is provided for each recipe. This book is an especially good value because as another reviewer noted, for each main recipe, you get additional recipes provide a day's worth of meals.

I give this book four stars because I've always had to doctor my WW recipes. They tend to be on the bland side for me, but they are always good starting points. I also enjoy light cookbooks that provide tips for cutting fat and calories and this book does not. It's just recipes.

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Not the book for my family

Way too many of the recipes in this book have ingredients I have never heard of! Also, the ingredient lists are often very long. I am donating my copy to the public library and will use "The Moms' Guide to Meal Makeovers" and "Quick Meals for Healthy Kids and Busy Parents" to help me provide sensible meals for my family.

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OK

does not give the current information. I have to figure out points myself, Yuck

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Weight Watchers New 365 Day Menu Cookbook

quality photos, good variety, great recipes. My daughter loved the Brown Rice and Vegetable Pilaf. She made it and ate it hot and took it to school twice in a row and ate it cold. She loved it, and she got us to eat brown rice for the first time as a family. Weight Watchers New 365 Day Menu Cookbook: Complete Meals for Every Day of the Year

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Useful Menu/Cookbook

This was useful to me in that it offered me simple ideas for Breakfast, Meal, snack etc. along with recipes.
The only thing that I did not like was that it is an older version of WeightWatchers book and did not have the points for each menu but I was able to figure.

This cookbook was more like an all in one book.
But overall, I use this cookbook more that I use the newer Weightwatchers Cookbooks.

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Editorial Review :

Everybody loves dessert, but nobody loves the calories. Perfect Light Desserts offers recipes for desserts rich enough to satisfy any sweet tooth -- but with sensible calorie counts.

Master baker Nick Malgieri and healthful food expert David Joachim have joined forces to create 125 exceptional desserts without the usual quantities of fats and sugars. The focus is on flavor and texture achieved through balanced ingredient combinations and superior baking techniques. Not a single recipe has more than 300 calories per serving.

The results are nothing short of spectacular, with desserts that range from devil's food cake (complete with fluffy icing) to a lemon custard highlighted with a colorful raspberry sauce. Old-fashioned American favorites such as hermits mingle with sophisticated treats like rum raisin semifreddo and white chocolate raspberry tartlets. Best of all, while these desserts are low-calorie, they are high in flavor. Moist coconut poppy seed coffee cake, juicy blueberry pie, and fudgy brownies don't taste like “diet desserts”; they simply taste great.

All of the recipes here achieve great flavor without resorting to artificial sweeteners or synthetic substitutes. The recipes use moderate amounts of real butter, sugar, flour, and eggs in perfect proportions. Every recipe includes a complete nutritional analysis as well as serving and storage notes. Everybody loves dessert, and now no one has to go without it.

Customer Review :

Reduced Calorie Desserts

Malgieri certainly is a fine baker, as his extensive cookbooks demonstrate. Here he teams up with healthfood writer Joachim to provide dessert collection with reduced caloric recipes, each said to be under 300 calories. Each recipe has nutritional breakdown.

They achieve this by reducing or eliminating amount of sugar, butter and eggs. They do not use articial sweeteners or egg substitutes or whole grain flours. One can try and substitute some of this out if glycemic index is important.

There are some fine recipes in this collection with nice large format, paper stock and color photos galore, along with Source recommendations, Ingredients & Equipment discussion. I'm into the likes of Gratin of Summer Berries (with a magnificent sabayon topping); Honey and Hazelnut Biscotti; Earl Grey Panna Cotta; Strawberry Meringue Tart; Chocolate Banana Custard Tart.







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a simple and easy book for the everyday baker

I am a starter baker, so my husband bought this book for me as a Christmas present. I love the concept presented here by Nick Malgieri - real ingredients (real butter, real sugar, etc), less the amount, and still delicious desserts. I have tried two recipes so far, and both have turned out well (even though the tart crust contains only THREE tablespoons of butter, a minor miracle indeed!). What I also like about this book is that the ingredients and the equipment are simple and common in local supermarkets. None of the recipes requires fancy, exorbitantly priced rarities from the other side of the world. In addition, the recipes cover a range of dessert genres: chocolates (with an entire section devoted to it), cakes, tarts and pastries, ice creams, cookies. Nick also teaches you the basics of ingredients and baking techniques, along with helpful tips - so the book is educational as well (my husband was reading it for fun the other day!). One thing that this book doesn't have, but that I would've appreciated having, is prep time. Otherwise, no complaints from me. I look forward to trying all the recipes in 2007!

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I love good cookbooks

It is nice to find a book that is light and uses real ingredients. I do not like using any "fake" stuff when I cook.

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Fantastic book!

I have by now made six of the recipes in this book, one of them (the brownies) three times. Most cookbooks that I keep have an eight in ten success record. This book, however, is ten out of ten. The brownie recipe is one of the best I've ever tasted and certainly the best I've ever made. The fruitcake ended up being the highlight of a recent holiday potluck. The coconut poppy seed cake was the perfect birthday cake, and the reason I'm reviewing the book at this moment is that I handed a slice of spice cake to a co-worker who praised it for a good three minutes.

I always knew Malgieri was a great baking book author. I didn't realize how great until just this moment. I haven't had a failure yet from this book, and I can't even say that about classics like "The Joy of Cooking." Bravo, Mr. Malgieri!

p.s. Buy this book if you want to make some scrumptious, lower fat and calorie, desserts.

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Lightened Desserts Done Right. Buy It.

`Perfect Light Desserts' by baking teacher extraordinare, Nick Malgieri and veteran cookbook author David Joachim is a classic meld of baking technique and substitution cooking, fitting the skills of the two authors. There is probably no other baking writer's work on a `healthy' baking book I would expect more from than Malgieri, since I always go to his books first whenever there is a specific kind of recipe I wish to make. He doesn't always have what I want, but every time I use his recipe, the results exceed my expectations. I have even found better recipes in his book, especially `How to Bake' than I have in books which specialize in the subject I am searching.

David Joachim's contribution is utterly appropriate, as his latest opus was `The Food Substitutions Bible', being an encyclopedia of what ingredients, as in lower calorie for higher calorie, can be swapped for what.

The authors' introduction shows their technique is entirely in the direction I would have hoped. They use no `non-fat' ingredients and no artificial sweeteners, although they do use `lowered' fat products. Just as I am fond of Rachael Ray's take on fast cooking without relying on prepared convenience foods, these authors fill their book with low calorie and low fat recipes by concentrating on those recipes which tend to be lower in the bad stuff to begin with.

There is little mystery to how the recipe slimming is done. First, as stated above, the authors choose recipes that are not high in sugar and fat to begin with. Second, high fat ingredients such as dairy products are replaced with `moderate' fat substitutes or dairy products with extra body such as buttermilk or yogurt. Third, fat is replaced with vegetable products such as applesauce. Fourth, rich icings are removed, so bulking up with rich stuff is an option. The classic examples of all these techniques put together would be a cheesecake recipe replacing cream cheese with ricotta and a carrot cake which makes heavy use of vegetable textures to begin with. Both these examples are also classic cases of picking good recipes to begin with. The ricotta cheesecake is not a diet faddy invention, it is based on an old Neapolitan recipe.

The authors claim to have maintained reasonably sized portions. I suspect a good symptom of the Americans' inflated notion of portion size is that these portions seem just a bit on the small size. When I am not in `dieting' mode, I would not imagine getting 8 portions from a 9-inch fruit pie or even less 16 portions from a 10-inch Bundt pan cake. But, the portions all seem to be of reasonable size, and most of the time, the calorie count for the portion is actually well below the target of 300 calories per portion.

One corollary to the fourth technique above is that there are very few double crusted pie recipes in the book. And, the pie crust recipes are all for a single 9 inch piecrust or maybe a 10 inch tart crust. Virtually the only caveat I have about the book is that unlike some of Malgieri's other books, this is not a serious tutorial on baking techniques. This is not to say there are no good guidelines and lessons here. Just the opposite. It's just that you will do much better with this book if you are already a fairly adept baker. The recipes for the pastry crusts, for example, assume you know most of the tricks of the trade in making a nicely flaky crust with a food processor. I am not overly fond of using the food processor and I do fine with my old-fashioned dough cutter. But, since these recipes use less butter and even less water, I suggest you go along with the recommended food processor technique, as this will work better on the smaller quantities.

On the other side of the coin, I find things in this book that I would expect and do not find in a lot of other books. My favorite is a little table showing when many popular fruits are in season. Unless you are a strict carbophobic, it is clear to both me and the authors that fruit is one of the very best ingredients for healthy desserts.

One thing to take very seriously is that this is not a book on baking in general, but only on DESSERTS. This means there are no recipes for lower calorie biscuits, breads, muffins, or breakfast pastries. But, you do get a generous helping of recipes for vegetable bulked breads.

It is no surprise that the book starts with chocolate, as that seems to be everyone's favorite dessert ingredient (except for my mother, probably because she spent several decades working in a candy factory). The very best news about chocolate is that not only is it not, in itself, fattening, it is literally good for you, just like tea and (dare we hope) coffee. The bad side of chocolate is from the level of sugar added to cut its natural bitterness. The authors accommodate this by using sugar-free baker's chocolate plus complex sweeteners or use Dutch process cocoa power, which is less bitter than unprocessed cocoa powder. My only regret here is that while there are many fine chocolate recipes, a classic chocolate layer cake is not among them. The authors redeem themselves by giving us a `healthy' recipe for chocolate chip cookies (sorry, no nuts). Even better is the even healthier oatmeal raisin cookies. Now why didn't I get this book before Christmas!

Reading this book in December makes one regret that all the best berries and stone fruits are out of season. Just Wait!!!


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