Marlene Koch's Sensational Splenda Recipes: Over 375 Recipes Low in Sugar, Fat, and Calories

Book Description

With the newest addition to her Splenda library, Marlene Koch, has created the ultimate healthy low sugar cookbook. Featuring 125 brand new recipes along with all of her critically acclaimed recipes from Unbelievable Desserts with Splenda and Fantastic Food with Splenda (many with revisions and new updates), Marlene offers you 375 Sensational Recipes for every day and every occasion! From cold drinks and smoothies to hot beverages and breakfast foods to salads, vegetables and protein-packed entrees these are foods the entire family will love. Hungry for a treat? You'll find all your favorites and more from puddings and custards to frozen desserts, cookies, pies, cakes, cheesecakes, toppings and even cocktails. Even more sensational, Marlene's recipes are as easy-to-follow as they are on the waistline -- So no matter what your diet, you too can enjoy great food like Creamy Iced Coffee, Decadent Hot Chocolate, Stuffed French Toast, Minced Chicken Lettuce Wraps, Easy Re-Pickled Sweet Pickles, Lemon Meringue Pie and yes, even Strawberry Topped New York Cheesecake, because they've all been incredibly reduced in sugar, fat and calories but not in taste! This book also features: * Recipes, information and invaluable tips for cooking and baking with every type of Splenda (including the sugar-blends) * Sweet ways to cut the sugar and fantastic ways to cut the fat in all your own recipes * Up-to-date nutritional information for every recipe including Weight Watcher Point comparisons and Diabetic Exchanges

Customer Reviews:

Yum!.......2007-09-27

Love it. She also includes Weight Watcher points on everything! Excellent book. Treats without triggering the obsession of the sugar buzz.

another cookbook for Weight Watchers.......2007-09-12

I love it that this book has the weight watcher points included with each recipe.

Great Recipes.......2007-08-06

I purchased this book a short time ago and love it. I was delighted that the lemon blueberry bread was as good as it was. I suppose, never baking with Splenda, surprised me. Friends who tasted the bread asked for the recipe. I have many tagged for trying.

But I would highly recommend it.

Recipes.......2007-07-07

Already made a couple of these desserts. Very good. Would definitely recommend it.

Love this cookbook!.......2007-05-29

I use this cook book often. Easy to read & understand, more than just desserts and helpful hints to cooking healthier! Would be better if colored photos were included, but still a great resource!

Fantastic Food with Splenda: 160 Great Recipes for Meals Low in Sugar, Carbohydrates, Fat, and Calories

Average customer rating:

What a great cook book from Splenda
Making splendid treats with splenda
Great cookbook
Marlene Koch Fantastic Food with Splenda
A Perfect Fit

Fantastic Food with Splenda: 160 Great Recipes for Meals Low in Sugar, Carbohydrates, Fat, and Calories
Marlene Koch
Manufacturer: M. Evans and Company, Inc.
ProductGroup: Book
Binding: Hardcover

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Accessories:

Tanita BC533 Glass Innerscan Body Composition Monitor

ASIN: 1590770218

Book Description

The first of its kind cookbook expands the uses of Splenda, proving that it is versatile enough to be used in many different recipes for all types of meals.

Customer Reviews:

What a great cook book from Splenda.......2007-04-11

This is a great cook book. I am lossing weight and needed to find a good cook book with lower calories. The food that I have made from this cook book is great. It tastes like regular food. When I bring something to a party no one can tell the diffence. I tell others that are trying to loss weight about this book. This is a must have.

Making splendid treats with splenda.......2007-01-10

A friend of mine gave me this book for Christm,as the year that it first came out. I immediately began using it. Chai tea, hot cocoa, pumpkin muffins, glazed carrots, etc. all became quick favorites. My niece came for a visit and together we would cook up recipes to test. All winners. I sent her a copy for her birthday and she was thrilled. She had asked me to send her some of the recipies, I decided that it was just easier to send her the whole book!
For me, the only negative aspect of some of the recipies is that they are way to spicy (picante). Now I just modify the amount of spices I add and all are happy with the result!

Great cookbook.......2006-12-22

I like this cookbook. I have tried the strawberry lemonade, which was great, and a cheesecake. I look forward to trying more things. It also has the weight watchers points listed which is nice.

Marlene Koch Fantastic Food with Splenda.......2006-11-06

This book has a good variety of recipes and is well organized. I also have another book using Splenda which is written by the same author. She covers the benefits of using Splenda very well. It's a great way to get rid of the empty calories in sugar without sacrificing sweet taste.

A Perfect Fit.......2006-01-05

I have been on a moderate carb diet for a few years and was experimenting with recipes that would fit with my exchange diet and carb counting. Splenda had been on the market for only a year and few people knew how to cook with it and gain good results. Enter Marlene Koch into my life. Her recipes from this book were just what the doctor ordered. There is just enough sugar to make the textures in the food work, but the carb count and fat content was "a perfect fit" for my diet needs. Not only that, but every recipe I tried tasted fantastic and this book has allowed me to return classic recipes such as three bean salad, coleslaw, gingerbread and "sugar" cookies back into my diet without guilt or ill effects. I've made many of the recipes in this book and make her "Heavenly Cheesecake" for my holiday table each year.

Thank you Marlene for all your hard work. I'm looking forward to reading and cooking from more of your books!

Herbal Vade Mecum: 800 Herbs, Spices, Essential Oils, Lipids, Etc.-Constituents, Properties, Uses, and Caution

Average customer rating:

Very useful for practitioners
A Library Necessity...
Editor, Medical Herbalism journal

Herbal Vade Mecum: 800 Herbs, Spices, Essential Oils, Lipids, Etc.-Constituents, Properties, Uses, and Caution
Gazmend Skenderi
Manufacturer: Herbacy Press
ProductGroup: Book
Binding: Paperback

General | Alternative Medicine | Health, Mind & Body | Subjects | Books

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ASIN: 0971320926
Release Date: 2004-03-25

Book Description

It is the seventh Reprint with corrections (May, 2006) of Herbal Vade Mecum (a portable book for ready reference; Lat., vade mecum = go with me), intended to serve as a quick-reference for professionals and lay people interested in properties, uses, caution (contraindications, side effects, possible interactions with drugs), and active constituents of Botanicals used mainly in Food, Pharmaceutical and Cosmetic Industries, and Family Practice. The approximately 800 Botanicals are grouped into 657 short Monographs and cover a large number of the most commonly used Herbs, Spices, Essential Oils, Resins, Balsams, Fixed Oils, Fats, and Gums, worldwide. Included are Beta Glucans and some Medicinal Mushrooms (shiitake, etc.), Bromelain, and more. Monographs are listed alphabetically (Acerola to Zedoary) according to the Common Names of the plant sources. At the end of the book there is a Therapeutic Checklist where botanicals are classified according to the organ systems and disorders (Nervous Disorders: anxiety, insomnia, etc.; Gynecologic Disorders: premenstrual and menopausal syndromes, etc.; Etc.). In the Various Effects and Uses are listed Immunomodulants, Antioxidants, Potassium and Vitamin C Supplements, and Skin Care, Cosmetic, Flavor and Fragrance Ingredients, and more. It also includes Glossary of Medical Terms, Glossary of Chemical Terms, References, and the Index (Monographs, Common Names, Latin Botanical Names, Disorders and Various Effects and Uses).

Customer Reviews:

Very useful for practitioners.......2004-03-18

The Herbal Vade Mecum is a very good materia medica for the practising herbalist. Uses are given, dosages aren't, so you need to know your plants before you use this book.
Beginners might not do all that much with it, except for the teensy little fact that they'd get solid practical sensible cautions for the listed plants instead of the usual overly theoretical overcautious ones.
Were I a beginner, I'd buy it for that alone. No pictures, but then there are lots of picture books out there.

A Library Necessity..........2004-03-10

This highly informative, attractively priced reference packs tons of information in a well-written, accurately designed collection of herbal information book. Reccommended for botanists, pharmocognicists and horticulturists (to mention a few), this book rivals industry 'greats' such as 'Tropica' and 'Exotica' (which run hundreds of dollars) AND has a much more digestible price. The design of the book makes it easy to use at your desktop or in the field. Bravo Mr. Skenderi! Someone finally got it right!

Editor, Medical Herbalism journal.......2003-12-05

An excellent quick reference for the professional herbalist. It is in the same niche as other quick reference books such as Potter's Encylcopedia or Lust's Herb book, but far superior to either, because 1) it has many more herbs 2) it has up-to-date and accurate details on plant chemistry 3) the author has mined the wealth of herbal literature in German, Italian, and French 4) it contains reasoned judgements on safety considerations lacking in the other books in its class, and 5) it accurately describes the most important actions and most important uses, in a well thought-out section, instead of giving long lists of theoretical or minor actions. I'll be using this as a textbook for my intermediate-level students at the North American Institute of Medical Herbalism. --- Paul Bergner, Editor, Medical Herbalism journal

Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia

Average customer rating:

An artful and indepth look into Singaporian, Malaysian, and Indonesian cuisine!
wonderful flavors
No Show, All Tell
Oseland's book draws you in..
Exotic but so intriguing

Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia
James Oseland
Manufacturer: W. W. Norton
ProductGroup: Book
Binding: Hardcover

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ASIN: 0393054772

Book Description

The first book to reveal the undiscovered jewels of Southeast Asian cuisine.

Just when you thought you knew everything about Asian food, along comes James Oseland's Cradle of Flavor. Oseland has spent two decades exploring the foods of the Spice Islands. Few can introduce us to the birthplace of spice as he does. He brings us the Nyonya dishes of Singapore and Malaysia, the fiery specialties of West Sumatra, and the spicy-aromatic stews of Java. Oseland culled his recipes from twenty years of intimate contact with home cooks and diverse markets. He presents them here in easily made, accessible recipes, perfect for today's home cook. Included is a helpful glossary (illustrated in color in one of the picture sections) of all the ingredients you need to make the dishes and where and how to buy them. With Cradle of Flavor, fans of Javanese Satay, Singaporean Stir-Fried Noodles, and Indonesian curries can finally make them in their own kitchen. 16 pages color photographs; 3 maps.

Customer Reviews:

An artful and indepth look into Singaporian, Malaysian, and Indonesian cuisine!.......2007-09-02

The author provides wonderful ancedotes for each of the recipes that truly inspire the Western cook. The book is filled with the many encounters the author has had along his journey and vividly retells them with such insight. The recipes are written in a simple, yet descript manner that should not intimidate nor offend the novice or professional cook. This book is truly a gem and is recommended for all who are interested in experiencing the awe of cuisine from the Spice Islands.

wonderful flavors.......2007-08-23

I did some traveling in Malaysia and Indonesia a few years ago and loved most of what I ate. This book has given me the opportunity to try making some of those foods at home. His mouthwatering descriptions of the key ingredients include even some brand recommendations and make finding and purchasing these novel and exotic items much less intimidating. He explains in great detail the required cooking techniques and his recipes are extremely easy to follow. Every recipe I have tried so far has been fantastic.

No Show, All Tell.......2007-05-30

If you want a cookbook with no photos, this one's for you. I read the reviews before buying but only one mentioned wanting more pictures. This is an understatement. The text may be good -- I don't know because I'm still getting over the disappointment of what might have been -- but the few photos there are feature ingredients (how many chili shots do I need?) and a few of the less interesting dishes.

Oseland's book draws you in.........2007-05-20

Great writing and excellent recipes. I've tried the beef sate recipe so far and it's is very tasty.

Exotic but so intriguing.......2007-05-13

No wonder this book was a James Beard winner for 2007. The text is exceptional-you feel like you are there. The photos are perfect. All the food is interesting and the ingredients are available-if you know where to obtain them. Many foods can be bought locally and if you run into a snag, there are internet sites listed. An exceptional book.

Average customer rating:

No More bland recipes
If you can read, you'll be a gourmet chef with this one!
Duct Tape and an Elastic band
Most comprehensive use of a variety of spices!
The most excellent cookbook available!

Spices of the World Cookbook
McCormick & Co.
Manufacturer: Mcgraw-Hill
ProductGroup: Book
Binding: Paperback

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ASIN: 0070448728

Customer Reviews:

No More bland recipes.......2003-02-07

This book was given to me in paperback, and I literally wore the pages out of it's binder. I love "Southern Living" and "Junior Leage" type cookbooks, but this book by far gives more recipes that are unsolicited requests from friends who have tried it's secrets. These dishes are "different" and extremely "tasty". Not Bland! Try it's Poultry and vegetable sections for dishes that are uncommon and full of flavor. The only room for improvement this book has, is that it needs photo's to help entise it's readers.

If you can read, you'll be a gourmet chef with this one!.......2002-11-22

As a bride, this one saved my cooking life 30 years ago! Easy to read, great introduction into the use of spices and seasonings, and the results were and still are always superb. If only the publisher had had the binding made as well as the contents. Mine, too, is falling apart but is, apparently, irreplaceable. I'll never give it up!

Duct Tape and an Elastic band.......2000-06-09

This book is outstanding. My dad has used it every night for as long as I can remember. I am here today to try and replace it with a newer maybe more modern version, for ours is a bit lets say, "weathered". The spine has been taped three times. Right now it is being held together with an elastic band. The pages are torn and yellow and smell of oregano and allspice. I am trying to acquire another one for father's day, sadly it is out of print. I hope it's replacement has not changed since 1984. I recommend this book (if you can get your hands on one) to every cuisiniere. Wish me luck.

Most comprehensive use of a variety of spices!.......1999-09-15

I have loved this cookbook for decades! It was one of the first cookbooks I bought as a newlywed in 1970. My first copy was a paperback that soon fell apart at the spine. Nevertheless, a good friend was anxious to take this tattered copy after I bought the new improved version, a spiral book that in turn needs to be replaced. The recipes endure, but the binding does not. I regret that I never bought the regular hardbound copy and hope that I can find one somewhere, somehow. I want to add another copy of this cherished cookbook, preferably hardbound, to my collection of several hundred culinary volumes. Two of my three sons have moved out and would also like their own copies. Family favorites from this cookbook include Dill Macaroni Salad, Paprika Chicken, Macaroni and Cheese.

The most excellent cookbook available!.......1998-08-23

As a gourmet chef, I have seen, read and used thousands of cookbooks however, none compare to this little gem. I received this cookbook from my mother who first bought this edition in 1969, and used it with our family as we grew. Now that I have my own family, I reference this book constantly for good, wholesome, solid dishes. If you can find a good copy, buy it at any cost and hold it in your family for as many generations as possible!!

Average customer rating:

The ultimate spice dictionary and reference
A must have kitchen reference
Great Reference
Well worth the money
Beautiful book!

Herbs & Spices: The Cook's Reference

Manufacturer: DK ADULT
ProductGroup: Book
Binding: Hardcover

Herbs, Spices & Condiments | Cooking by Ingredient | Cooking, Food & Wine | Subjects | Books

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ASIN: 0789489392

Book Description

The first illustrated guide to cover the whole spectrum of herbs and spices for culinary use. Herbs & Spices is an indispensable reference that shows how to prepare fresh and dried herbs, how to use herbs and spices in cooking, and details everything that other books on the subject leave out. Containing a unique collection of recipes, from herb and spice mixes to rubs, pastes, salsas, and marinades, these authentic formulas will encourage cooks to think creatively and experiment on their own. Grouped by aroma and taste, with step-by-step preparation techniques and beautiful full-color photography, this book describes 60 herbs and the benefits of using them fresh or dried, and focuses on 60 spices from around the world, with a look at the early spice trade and how cross-cultural fusion has impacted on contemporary cooking.

Customer Reviews:

The ultimate spice dictionary and reference.......2007-08-31

The book is organized to make using it a dream. It is divided into three sections Herbs, Spices and Recipes.

The first two sections are organized identically; an introduction, categories/groupings of herbs or spices and a section on preparing herbs or spices. Herb groupings are Fresh and mild herbs, Sweet herbs Citrus or tart herbs, Licorice or anise herbs, Minty herbs, Oniony herbs, Bitter or astringent herbs, Pungent and spicy herbs. Spice groupings are Nutty spices, Sweet spices, Acidic and fruity spices, Citrus spices, Licorice or anise spices, Warm and earthy spices, Bitter or astringent spices, pungent spices.

Each individual herb or spice has a page that includes pictures, history, notes on flavor use how it is harvested, culinary uses, other spices/herbs it combines with. The pictures and information combine to make this a top notch reference.

Recipes section is divided into two main sub-sections Blending herbs and spices and Cooking with herbs and spices. There is also a bibliography, sources and an index.

The Recipes for herb blends is shorter than expected but nice and represent other cultures. The spice blends are from around the globe and a longer more comprehensive list there are also recipies for sauces and marinades. Both herb and spice blend Recipes include suggestions and notes on how to use them and the best food pairings.

Cooking with herbs and spices has a good range of Recipes and the author packs a lot into this small section; soups and light dishes, fish, meat (includes three chicken recipes), vegetables, pasta noodles & grains, desserts and drinks ( including ice cream, Pineapple ginger cooler, Mojito).

The bibliography gives a detailed and exhaustive list of sources should you need to do further research. The source section gives contact information on places to purchase herbs and spices it is also a long and detailed contact information many including, addresses, phone numbers, fax numbers and web sites, and e-mail if available.

If you are a beginner and want to learn more about how to use herbs and spices or if you are an experienced cook and want to expand your flavor palate this is a great reference for you.

A must have kitchen reference.......2007-08-22

This is a phenomenal addition to the world of culinary reference books. Every spice, herb, and seasoning component there is can be found in here each with clear color photos, tasting notes, and information on its history, culinary uses, buying and storing, parts of the plant used, and even harvesting tips.

I originally bought this book several years ago when I started growing my own herbs and vegetables so that I would better understand how to grow them and how to best utilize my crops. At that time, the book was very helpful by explaining how to strip, dry, or freeze herbs, how to make flavored vinegars and oils, and even how to make herb or spice butters. There's also a section on fresh and dried chili peppers that explains everything from roasting or toasting to freezing or grinding.

A few years after buying this book, I finally ventured off to culinary school, and found it to be one of my greatest tools for research papers. The back of the book also has a small recipe section for spice mixes, sauces, condiments and soups that helped me better understand the different combinations of seasonings based on regional cuisines.

I guess the only people I would not recommend this book to are those who don't have or care to have much in the line kitchen spices or the knowledge of possible food seasonings, and would much rather limit their time in the kitchen to quick family meals or semi homemade foods. If any of the above is true, there are many better books out there for you than this. Otherwise, what are you waiting for?

Great Reference.......2007-05-16

A great reference, covers suggestions on how use the herbs and spices. Wonderful pictures. I used it to help me select plants for my garden this year.

Well worth the money.......2007-03-19

I love to cook and am a Personal Chef. This book is well worth the investvent as it covers any spice I have ever heard of and then some. It is loaded with interesting tidbits about the herbs and spices and where they come from. If you enjoy cooking and learning new flavors and how to use them, try this book.

Beautiful book!.......2007-02-17

This book is a joy to look through--the photos are very clear and colorful. You can see exactly what a certain herb or spice looks like without question. Also, the herbs and spices covered in the book are placed in groups according to similar qualities such as sweet, bitter, pungent and so on. The author has included many herbs and spices from around the world as well as the ones we are most familiar with in this country. I first saw this book in our local library and checked it out and decided that I just had to have a copy! As well as being so lovely to look at and informative (the basics of how to prepare and use), there are many recipes included at the end for dishes using herbs and spices and for making seasoning mixtures. Lots of good information for herb and spice lovers.

Sex Deck: Playful Positions to Spice Up Your Love Life

Average customer rating:

will definatly spice up your love life.
Playing deck
Ummmm!
Good Stuff
Creative fun

Sex Deck: Playful Positions to Spice Up Your Love Life
Dr. Dawn Harper
Manufacturer: Chronicle Books
ProductGroup: Book
Binding: Cards

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ASIN: 0811853578

Book Description

If missionary has become monotonous, and doggy has gotten dull, then turn to the Sex Deck. Tonight, skip the same-old-same-old and give Leg Wrap, Easy Rider, or The Sun Worshiper a try. This provocative and inspiring deck from the international best-seller, The Lover's Guide, offers over 50 ways for lovers to spice up their sex play. Pull a card at random for some steamy spontaneity, leave a suggestion in a lover's briefcase or purse, or slip it under their pillow.

Customer Reviews:

will definatly spice up your love life........2007-10-01

I got this product for my boyfriend for his birthday, and we have definatly both enjoyed it. Some of the suggestions are complicated, and you definatly need to have both experiance and upper body strength to accomplish them. I especially like how each card gives an illustration, instructions, and why it is good for him and for her. The concept of cards are neat, too, because you can draw one (or two) at random, decide if it is feasible, and then go with it. Sometimes, though, it can be a hassle to look through the cards and decide on a few when your being spontanious. Plan ahead, however, and you can guarentee on staying... entertained... for the duration of the night. ;)

Playing deck.......2007-09-24

Not as exciting as it might look like first. Pictures are too primitive and not very clear. Lines are not connected therefore hard to see where one body starts and another ends. Positions are either too every day like or impossible to get into.

Ummmm!.......2007-09-15

Great fun! Some of the cards are repetitive, but on the whole a jolly good fun!

Good Stuff.......2007-09-06

The tips, hints and positions are all explained so well. On the bottom of each card there is a caution warning that tells you if you are able to do that position. You can look at them alone, with friends or with your spouse/signigant other. Its a great way to get intimate with somone and all the talk about pleasure and sex will turn on whomever reads them!

Creative fun.......2007-08-23

Although many of the positions are just slight variations of the norm, my hubby and I found the Sex Deck to be a fun addition to our lovemaking. We also liked that there was additional info about each position on the cards instead of just having an illustration.

Average customer rating:

Good, but could be better
Frankincense and Myrrh
Fascinating
This Book Tastes Good
Peppered (ahem) with interesting information

Spice: The History of a Temptation
Jack Turner
Manufacturer: Vintage
ProductGroup: Book
Binding: Paperback

Herbs, Spices & Condiments | Cooking by Ingredient | Cooking, Food & Wine | Subjects | Books

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ASIN: 0375707050
Release Date: 2005-08-09

Amazon.com

There was a time, for a handful of peppercorns, you could have someone killed. Throw in a nutmeg or two, you could probably watch. There was a time when grown men sat around and thought of nothing but black pepper. How to get it. How to get more. How to control the entire trade in pepper from point of origin to purchase. In Spice: The History of a Temptation, classics scholar Jack Turner opens up the whole story of pepper and its kind like a ripe melon. He brings the exotic scents of the East deep into the history of Western culture.

Everyone knows a little bit of the story, how the desire to control the spice trade drove Western nations deep into the heart of the Age of Discovery, the Portuguese sponsoring Da Gama's push to India; the Spanish underwriting the many attempts of Columbus to get to India another way. The Western madness for spice was just about peaking in this time, and spice would all too soon become--gasp--common, much like the afterthought condiment it is for so many today. Who thinks twice about pepper any longer?

And yet, the history is long and glorious, and the window spice throws open on Western culture yields a glorious view. Jack Turner is a skilled tour guide and story teller. He starts his narrative with the 16th century quest for spice, then loops back into three mains sections of text: Palate, Body, and Spirit. Turner has mined classic and Medieval literature for any and every possible mention of spice and demonstrates how fixated the West became from the time of Augustus in Rome through to relatively modern times. He winds his narrative through the way spice was used in the foods of the wealthy (and puts to sleep the nostrum about rotting food), as a medicine, a sex aid, and as an aromatic channel to the gods of the time and place. He ably demonstrates the constant underlying tension surrounding spice--that it was both attractive and repellent, that it represented fabulous wealth and power for some and, for others, an abhorrence of the exotic East that exists to this day.

This is not an easy story to tell. But Turner makes it appear effortless. Pull a chair close to the fire, pour a draught of spiced wine, crack open Jack Turner's Spice and you'll read your way into the wee hours of the night. --Schuyler Ingle

Book Description

A brilliant, original history of the spice trade—and the appetites that fueled it.

It was in search of the fabled Spice Islands and their cloves that Magellan charted the first circumnavigation of the globe. Vasco da Gama sailed the dangerous waters around Africa to India on a quest for Christians—and spices. Columbus sought gold and pepper but found the New World. By the time these fifteenth- and sixteenth-century explorers set sail, the aromas of these savory, seductive seeds and powders had tempted the palates and imaginations of Europe for centuries.

Spice: The History of a Temptation is a history of the spice trade told not in the conventional narrative of politics and economics, nor of conquest and colonization, but through the intimate human impulses that inspired and drove it. Here is an exploration of the centuries-old desire for spice in food, in medicine, in magic, in religion, and in sex—and of the allure of forbidden fruit lingering in the scents of cinnamon, pepper, ginger, nutmeg, mace, and clove.
We follow spices back through time, through history, myth, archaeology, and literature. We see spices in all their diversity, lauded as love potions and aphrodisiacs, as panaceas and defenses against the plague. We journey from religious rituals in which spices were employed to dispel demons and summon gods to prodigies of gluttony both fantastical and real. We see spices as a luxury for a medieval king’s ostentation, as a mummy’s deodorant, as the last word in haute cuisine.

Through examining the temptations of spice we follow in the trails of the spice seekers leading from the deserts of ancient Syria to thrill-seekers on the Internet. We discover how spice became one of the first and most enduring links between Asia and Europe. We see in the pepper we use so casually the relic of a tradition linking us to the appetites of Rome, Elizabethan England, and the pharaohs. And we capture the pleasure of spice not only at the table but in every part of life.

Spice is a delight to be savored.

From the Hardcover edition.

Customer Reviews:

Good, but could be better.......2007-09-11

This is a good intro book, but it could certainly be better. The main problems with this book is that it is completely and totally Euro-centric. We have absolutely no idea what people outside of Europe did with spices or with the goods we traded them for the spices. Spices were, however, a major engine of world trade and economic growth in the 'Age of Exploration', something the author uses as a justification to study spices in general. But then the study narrows into the uses of spices in Europe, and leaves the 'big picture' of world history, except to mention the trade being responsible for the Black Death.

Towards the end, the book also becomes a little repetitive. For example, first we learn that the Romans used spices to embalm the dead, then we learn that medieval Europeans also used spices to embalm the dead. This covers two chapters, which could easily be covered in one. There are other examples of this. So, in general, it's a good book, but it could be shorter and better.

Frankincense and Myrrh .......2007-07-08

Spice: The History of a Temptation
By Jack Turner

The Spice Trade

Since the cultures of the Egyptians and Greeks, men have hunted spices. The quest for spices brought Columbus to the New World (by accident); fueled the Dutch and British East Indies Corporations and created a demand that spread to other commodities like sugar, tobacco and cotton.

In his excellent book "Spice: The History of a Temptation", Jack Turner examines the rise of the spice trade and the players in the story with generous and intensively- researched literary allusions from Pliny and Plato to Dryden and Donne. Turner doesn't sacrifice historical accuracy for accessibility, a frequent flaw in popular history.

Turner divides his work into three major sections: Palate, Body and Spirit. The role of spices (Frankincense and Myrrh) in religious ceremony; the supposed aphrodisiac power of some spices; and of course their effect on food are examined:

"Yet if the aphrodisiac reputation of spices long had the status of medical fact," he writes, "it is equally true that their appeal also relied on a heavy dose of pure superstition. For a magical reputation an outré quality is often recommendation enough, and like other aphrodisiac staples such as rhino horn and tiger penis, spices long carried the freight of Eastern mystery, rarity and a high price." (Spice: P. 198)

It's interesting to note how popular belief changed over the years. From an almost mystical obsession in the middle Ages, spices became synonymous with wealth and excess, and fell out of favor in more recent years.

Jack Turner has taken the history of the spice trade and incorporated it into the cultural history of those involved in it, which is the best kind of history.

******

Fascinating.......2007-02-18

The author offers a lively and detailed account of the role spices have played throughout history, with particular focus on medieval times. I find myself picking it up and reading whole chapters or sections at a time, as it does not require one to sit down and read straight through. Highly recommended.

This Book Tastes Good.......2006-04-07

I found this book while writing a term paper on the impact of spices. Spice: THoaT stands out among both popular and academic style books on spices with its colourful diction, its intense focus and most of all with its exhaustive research. Turner's bibliography was just as helpful as his other content. For the majority of readers, those who aren't doing research, I still recommend it heartily. Spices are absolutely fascinating, and Turner chows down on their history without using phrases like I have in the title of this review. Another strong work in the same vein is Nathaniel's Nutmeg by Giles Milton. Unlike THoaT, NN has a central story and a narrow focus, but it covers similar ground and is also a good read. I got an A on my paper, and Spice: The History of a Temptation gets an A+. Turner is thorough in his research, and deft in his presentation.

Peppered (ahem) with interesting information.......2006-02-01

This is a well written, fascinating book. Encounter figures from history, learn about cuisine and, in general, be entertained as you learn new insights. I recommend this.

Stevia Sweet Recipes: Sugar-Free-Naturally

Average customer rating:

Best Stevia Recipe Book I've seen
Not for low-carbers at all...
Tried the Banana Bread Recipe
Wonderful!
Observation of the author or HONEST NUTRITION

Stevia Sweet Recipes: Sugar-Free-Naturally
Jeffrey Goettemoeller
Manufacturer: Vital Health Publishing
ProductGroup: Book
Binding: Spiral-bound

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Accessories:

Tanita BC533 Glass Innerscan Body Composition Monitor

ASIN: 1890612138

Book Description

The author offer health-conscious readers 168 creative recipes using the herb Stevia as a sweetener. In addition to dozens of mouth-watering dessert suggestions, this book provides a tantalizing array of breakfast, main course, salad and side-dishes - all sugar-free!

Customer Reviews:

Best Stevia Recipe Book I've seen.......2007-10-06

Of the 3 Stevia cookbooks I own, this is my favorite. I would think that most people who want to use stevia, are looking for healthy too, and lower carb, not just how to replace sugar with stevia. He uses whole grains in his recipies, which are much lower on the glycemic index than their refined counter parts, making them good for diabetics and some less restrictive low carb diets. I was looking for a recipe for zucchini bread and none of the books had one, so I took his Oatmeal Banana Bread recipe and replaced the fruit with zucchini and it came out fantastic! I could do that because the basic recipe is sound. He gives a lot of info on stevia including the fact that you have to adjust it to your taste. He covers pretty much all the bases in this book, except as one person pointed out, the use of liquid stevia, other than to say that he prefers to use the powders to the liquid.

Not for low-carbers at all..........2007-10-01

Well, I was excited to get a better idea of how to use stevia more. Here is the value of the book for me: 1 cup sugar equals about 1 t. stevia extract. Hmmm. Everything in the book has flours and high-sugar fruits, or is so ridiculously simple that I already do it (ie lemonade or adding a touch of sweetness to a dressing or sauce). I adapted one pumpkin chiffon recipe fairly well, but that is all I will be making :-( I would have returned it right away but it wasn't worth it after shipping costs both ways...

Tried the Banana Bread Recipe.......2007-08-25

I've only tried one recipe so far but was amazed at the results. For this recipe I tried NuNaturals' NuStevia that really does have a less bitter taste than other forms of stevia I've tried. In the finished product I could not tell that the bread was made without sugar. I'm very excited about using this book for other recipes.

Wonderful!.......2007-08-06

This book is absolutely wonderful. I've tried 4 or 5 of the recipes, and all but one have turned out really well. The best thing about this book is that the recipes use whole-wheat and other healthy products (as opposed to other books I've seen that use the stripped all-purpose flour and other less-healthy alternatives). The book contains a good mix of recipe types--breakfasts, salads, dinners, and (the main reason I bought the book!) desserts.

If you are planning on using Stevia often, I highly recommend this book!

Observation of the author or HONEST NUTRITION.......2007-07-25

This author has a serious arithmetic deficiency resulting in sweet, SWEET, recipes. An oatmeal recipe uses 1/2 tsp of stevia extract, which at 200 times sweetness as claimed on the back cover, would be the equivalent of 100 tsp sugar. WOW! No, the 200 times is by weight, and stevia is a very light powder, but still that would be perhaps 20 times too much. The amount used for oatmeal is as much as I have used to sweeten a 3-quart pot of rhubarb. I use only sprinkles of stevia, not teaspoons.
Stevia leaf is listed as 10 to 15 times as sweeet as sugar, and extract at 150 to 300. Recipes call for three times as much leaf as extract. A tsp of extract is claimed equivalent to 1 cup of sugar, which figures out to be 48 times as sweet. Again, the difference would be partly explained by the lightness of stevia extract, with powdered leaf being somewhat heavier.
Many people use a liquid extract, not mentioned in this book, so they would need to make a guess at the equivalent amount to use.
Also not mentioned is that the most common source of stevia is the expensive packets in the grocery stores, which have a large amount of filler with a little stevia.
Not mentioned is the herbal flavor of the leaf, with a little still in the extract. This can be a problem, or an attractive new flavor. Unless covered by other strong flavors, stevia gives a different flavor.
With less stevia than called for, these recipes might be very good for people like me who are not super-sweetness addicts.

The Curry Secret: Indian Restaurant Cookery at Home (Right Way S.)

Average customer rating:

Wow, just like really good restaurant food at home
The food wasn't so good
Not so great
The best Curry book in the world - ever!
A little book with a lot of punch

The Curry Secret: Indian Restaurant Cookery at Home (Right Way S.)
Kris Dhillon
Manufacturer: Elliot Right Way Books
ProductGroup: Book
Binding: Paperback

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ASIN: 0716020548

Customer Reviews:

Wow, just like really good restaurant food at home.......2007-09-22

I have been looking for a cookbook or collection of recipies that would give me an authentic restaurant taste. Athough I have enjoyed recipies from Indian homecooking they didn't satisfy my restaurant craving. This book gives easy to follow recipies that yeild excellent results. MMM I've tried most of the recipies out of this book and have been surprised and delighted that they taste just like my favorite restaurant version. My only warnings: Use ghee instead of vegetable oil and note that imperial cups used in the book are different than US cups. If you have been dissapointed by other cookbooks, you will be pleasantly surprised by this one. Try the chicken sagwala yummy could't get enough.

The food wasn't so good.......2007-07-09

It wasn't terrible but it wasn't very good either. These recipes require tweaking, but are good foundations.

Not so great.......2007-07-08

I found this book to be nothing special. There is not magic secret in this book. It is not worth the money.

The best Curry book in the world - ever!.......2007-01-20

We all enjoy a good curry, which is almost impossible to find here in Las Vegas, so making your own is the only way. Friends recommended this book and my wife has made many curries, and they have all been extremely tasty and authentic. The book explains how to make a good curry in a simple and straightforward manner and lets you in on the secret of how all the restaurants produce such good results in the UK.

A little book with a lot of punch.......2007-01-17

Want to cook dishes as served by your favourite Indian restaurant down the road? Ever wondered why your curries didn't match what you bought at the local curry house? Always wondered what their secret was? Then this book is for you.

Kris tells us the secrets behind the most popular indian dishes, as served in commercial indian restaurants. This book does not teach authentic indian home cooking, but rather authentic "western" indian restaurant cooking. (While this has diverged from what is eaten by those in India, it is now regarded as a cuisine in itself). Tips and tricks include making up generic curry sauces and masalas in bulk, freezing them and then using them to prepare a range of different dishes. These tricks are used by commercial restaurants where individual care and attention for each different dish is just not practical.

I liked this book because it delivers exactly what it claims. The curries are indeed like those you will get in many indian restaurants. What I didn't like was the lack of any pictures. Also, if you are in anyway inclined to cook authentic home cooked indian food, this is not the book for you.

4 stars.

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