Average customer rating:
- The End of the City...
- A great book for anyone interested in the Peloponnesian War
- Drought with dream
- Really Engaging!
- The real deal
|
The Last of the Wine
Mary Renault
Manufacturer: Vintage
ProductGroup: Book
Binding: Paperback
 British
| World Literature
| Literature & Fiction
| Subjects
| Books
| 18th Century
| 19th Century
| 20th Century
| Classics
| Contemporary
| General
| Historical
| Humor
| Letters & Correspondence
| Middle
| Old
| Poetry
| Renaissance
| Shakespeare
| Short Stories
Contemporary
| General
| Literature & Fiction
| Subjects
| Books
Historical
| Genre Fiction
| Literature & Fiction
| Subjects
| Books
Renault, Mary
| ( R )
| Authors, A-Z
| Literature & Fiction
| Subjects
| Books
Similar Items:
-
Fire from Heaven
-
The Mask of Apollo: A Novel
-
The King Must Die: A Novel
-
The Bull from the Sea
-
The Persian Boy
ASIN: 0375726810
Release Date: 2001-07-10 |
Book Description
In
The Last of the Wine, two young Athenians, Alexias and Lysis, compete in the palaestra, journey to the Olympic games, fight in the wars against Sparta, and study under Socrates. As their relationship develops, Renault expertly conveys Greek culture, showing the impact of this supreme philosopher whose influence spans epochs.
Customer Reviews:
The End of the City..........2007-04-30
I've loved this book for half my life, and I've assigned it to students in Western Civ. classes in universities. Be very clear, now: this is not a novel about the battles of the great war between Athens and Sparta. It's not intended to be like Stephen Pressfield's account of the career of Alkibiades. It's about the decay of Athens' greatness, about the end of the Athenians' belief in their own glory and greatness. It's a tragic book-- about the end of a vision of democracy, about the ruin of a family, about the end of a love affair. But it's brilliantly written-- Renault crafted the language to feel Attic and distanced, and she tried to take up the attitudes and beliefs of her characters. I always read the opening lines to students-- the narrator Alexias blithely recalling that on the day of his birth, his father had ordered him put to death as too weak and sickly to bother raising. Renault's portrayal of Sokrates is sympathetic, human, and sad-- a fine depiction of tragic greatness. This is a novel that I'll assign to classes again, and certainly one that I'll put on my list of books for a desert island.
A great book for anyone interested in the Peloponnesian War.......2007-02-09
The Last of the Wine is arguably one of Mary Renault's best books. Its moving tale of the collapse of Athens into Sparta and its eventual resurrection are seen through the eyes of the growing figure of Alexias. He becomes interested in the phliosophy of Socrates and through Socrates meets various young philosophers and students of philosophy, including Xenophon, conservative but brave; Phaedo, a slave who comes to respect the people who destroyed his world; and Plato, extremely young, but also extremely wise; there is also Lysis, with whom Alexias becomes involved, at first just as friends, but later sexually. The most amazing moment came when the news of the battle of Goat's Creek was brought to Athens. For the time being, democracy is lost; any reader would feel the deep sadness of that moment. Democracy is restored, but rejoicings are tempered by the fact that the people will destroy Socrates, clearly foreshadowed at the end.
This book encompasses all the great features of Athens and shows their rise and fall. It is also extremely moving.
Drought with dream.......2007-01-27
This is a beautiful, expertly painted story about two men and their love for each other, their city, and honor. The implications of this love are left ambiguous. One feels as if he has indeed drunk the last of the wine, and it brings about a wonderful, sad dream.
Really Engaging!.......2006-11-28
A book full of engaging characters. My second favorite Renault book. I did crave more sexual description, but I can't deny that even without it, this book is great. With that said, it is still a distant second to the Persian Boy in my eyes.
The real deal.......2006-07-16
Mary Renault's "Last of the Wine" represents the gold standard of historical fiction. Few of her rivals can match her intimate knowledge of her subject, yet her writing is never didactic or dry. Through her fiction we feel as if we are living in ancient Greece, not perusing some modern reconstruction. She is a master illusionist.
Set in Athens during the final years of the Peloponnesian War, the novel is the story of Alexias, a man who always seems to be near the center of key events. Through his eyes we meet a galaxy of the city's best and brightest, from the ever-entertaining Socrates, to the grim and brilliant Plato, to haughty Xenophon and haunted Phaedo. Contrary is some previous reviews, these characterizations seem fresh and real, like portraits of living people taken from life. (Beware anyone who seriously compares Renault to Stephen Pressfield, who seems the use the Greeks mostly as ancient action figures, and only seems inspired when writing battlefield porn.) Few can rival the skill of her writing on a sentence-by-sentence level--her dialog snaps and bites, and her descriptions are poetry.
One can quibble at a few things--there do seem to be a number of suspicious coincidences in the plot, contrived mostly to keep Alexias in the center of things. But such minor blemishes take nothing from Renault's achievement.
One final word: some object to the implicit homosexuality in the book (there is nothing overt in it). It is a very small mind indeed that demands that every period in the past conform to our modern prejudices about who should admire, love, or go to bed with whom. To put it bluntly--if you can't accept that ancient Greece was a different place, with its own standards, to be taken on its own terms, then Renault isn't for you. The loss would be yours.
Book Description
Ten years after its original publication, Death by Chocolate remains the ultimate chocolate dessert cookbook. It won the James Beard Award, inspired a television show, and has sold over 100,000 copies. All of the original mouth-watering recipes remain, now supplemented by many new recipes carefully crafted by master-chef Marcel Desaulniers. All preparations and ingredients are included with full-color photographs, allowing mere mortals to create chocolate masterpieces such as the eponymous Death by Chocolate, Chocolate Temptation, and Chocolate Dementia.
Customer Reviews:
Divine chocolate desserts.......2007-01-29
This is an excellent book. I particularly like it as it has photos of every dessert so you can be inspired by the photos and at least you can see what the finished product looks like. The desserts are a little time consuming but you can probably tackle them over a couple of days. I have made a few of the desserts and I can only rave about them.
The best collection in a single book!.......2006-05-28
I've bought this book probably less than a year ago but I already tried several recipes. I have quite a few books for chocolate cakes recipes, but this is the best for sure. And mainly due to this book, my chocolate cakes have been improving a lot. They take time and are relatively expensive but it worth, especially when you see how people enjoy each bite.
Every party with friends it's always a surprise for them, since I try as many new recipes as I can.
Thanks Mr. Desaulnier for sharing such a great talent!
MT, Japan
This is a keeper!.......2006-03-04
I have had this book for ten years. I have yet to see any chocolate-guised cookbook that compares.
I have not dared to make most of the delights in this book (how DOES he stay so skinny?) but have made many. Not being a trained chef of any sort, the instructions are clear, professional and consise. The hardest parts of creating these confections are not getting the book dirty, and deciding which one to make next.
While some reviews have talked about some recipes being "complicated," only the excitement of finally tasting them should be intimidating. It is very rewarding to treat yourself to these deserts after the labor of making them, knowing they are the same things you could enjoy in the world's finest resturants.
Chocolate is center on stage in all these recipies, and this book has increased my reverence for it 100-fold. (And also spoiled me away from sub-par chocolate deserts.)
Heavenly.......2005-10-03
This book is beautiful to look at in addition to having incredible recipes. Some of them are a bit complicated, but for the most part, worth the effort.
What a way to go!.......2005-07-25
Death by Chocolate is the book of books if you are serious about your chocolate. This book is sublime in its luscious photos...one can almost taste them! Where Desaulniers shines most is in his pragmatic, practical approach to cooking with chocolate is that he uses ingredients and supplies the normal, average Joe can get his hands on...nothing exotic or too difficult.
There is a recipe for every taste and culinary skill-level. Some are challenging, some are average, some are just fun. Whoever would have thought of chocolate popcorn!
If you want to treat or impress anyone, the recipes in this book will do it. Every recipe I've made are met with rave reviews...quickly followed by "can I have the recipe."
Desaulniers' tips, teaching, and advice are a great addition. They are valuable and comforting especially when first attempting to create a delicious chocolate concoction. I have not been disappointed in one recipe I've tried...and, they've all worked. His instructions are easy, clear, and right on.
My only critique is that he includes recipes for white chocolate...pu! As a purist (and owing to the fact white chocolate contains no chocolate), these should be put in the trash or another appropriate receptacle.
If you are or know a serious chocolate hound, this is a great book to give as a gift. I've purchased both editions. Finally, if you only have one cookbook on chocolate this one is it, hands down.
Book Description
Named a Best New Chef in America by Food & Wine and Best Chef: Mid-Atlantic by the James Beard Foundation, rising star Fabio Trabocchi offers a unique take on his native cuisine, that of the until-now-overlooked Le Marche region of Italy.
Every chef is a product of a place and a tradition. Fabio Trabocchi's soul is in the Italian province of Le Marche. Equidistant from Rome and Florence, Le Marche is on the Adriatic coast, bordered to the north by Emilia-Romagna, to the west by Tuscany and Umbria, and to the south by Lazio and Abruzzo. This geography accounts for the rich variety of Le Marche's food traditions. The first chefs of Le Marche assimilated recipes, ingredients, and techniques from visiting mariners from Greece and North Africa. In his debut cookbook, Trabocchi showcases his signature style of cooking—called "soulful and passionate—not pretentious" by Food & Wine—combining traditional elements of Italian cuisine with a contemporary European sensibility that draws on the many flavors he's experienced throughout his extensive travels and techniques honed at restaurants around the world.
Customer Reviews:
A Solid Book for the Serious Cook of Regional Italian Food.......2007-01-12
This book is based in large part upon the story of the Familia Trabocci,
That story gives the reader/cook some real insight into the spirit of the food which is made with the excellent recipes. This is not really a cookbook for the beginner because, although it has very fine illustrations of dishes on the table, there are few procedural illustrations and many of the regional ingredients may be difficlt to obtain. It is a fine book of the cooking and customs of a region of Italy. Buy it and read it, you will enjoy it! You should also try to reproduce the cooking through some of the recipes in the spirit of the region.
Very enlightening.......2007-01-05
I love Fabio's cooking. It's Inspired and exploding with amazing flavor. Fof over a year and a half worling in Maestro, I didn't always understood where the genious came from. This book has allowed me to understand a lot about him.
The recipes in the book are not your typical italian fare, it's a rustic, culinary treasure from a relatively undiscovered region of Italy. Very recomendable.
Italian charm, top-notch food.......2006-11-03
Part travelogue, part cookbook, Cucina of Le Marche intersperses its recipes with family memories and great storytelling. This is not just a cookbook to quickly consult over the stove; it's a book you'll want to curl up with and really read. Some of the recipes are fairly involved, but the writing is easy to follow and what I've made so far has been delicious. The rice and spinach soup with prosciutto and parmesan is heavenly, and the Le Marche risotto is easy to make but super yummy (the secret ingredient is cinnamon). Beginner cooks, advanced chefs and avid readers should all find something to love here.
Even with all the amazing restaurants in New York, I still crave the delicious food at Trabocchi's restaurant at the Ritz-Carlton in VA. With this cookbook I can bring a little bit of his cuisine to my own kitchen. Bravo!
Finally... and worth the wait!!.......2006-10-27
As an avid cookbook collector, this is my favorite 2006 acquisition. I have been a devoted fan of Maestro, Chef Trabocchi's marvelous DC area restaurant and have been eagerly awaiting the publication of this book to learn more about his inspirations and bring some of the magic into my own kitchen.
Even if you haven't had the privilege of dining at Maestro, this book is a must-own for anyone who appreciates authenticity and a unique take on a traditional cuisine.
Buy this book and be prepared to fall in love with Le Marche!
Book Description
Award-winning author Coleman Andrews explores a once undiscovered gem among Europe's great culinary traditions. The cooks of Catalonia use many of the same popular ingredients found in other Mediterranean cuisines, but they combine them in fresh and unexpectedly delicious ways. Try Paella Vallenciana, Tumbet (a Majorcan vegetable casserole), Canalons (the local spin on cannelloni), or the delightful Bunyols (fried pastries), to name just a few of the savory regional dishes. By learning their culinary secrets, you'll discover a fascinating history and culture of the Catalan people.
Customer Reviews:
Excellent study of Catalan cuisine. Buy It........2006-06-12
`Catalan Cuisine, Vivid Flavors from Spain's Mediterranean Coast' by the very notable culinary journalist and editor, Colman Andrews, contributes to Spain's cuisine's being the third best documented European cuisine, after Italy and France. Andrews is an important figure in culinary reporting less from his books than from his position as editor of the excellent `Saveur' magazine which, with `Cooks Illustrated', should be one of the two magazines a foodie really should be reading.
`Catalan Cuisine' is as good or better than Andrews other ethno-culinary volume, `Flavors from the Riviera'. Like the earlier volume, its strengths lie primarily in history and a focus on ethnographic accuracy (without loosing too much in the way of practical cookery). For example, Andrews' recipe for the Catalan version of `tortilla espagnole' (potato frittata or omelet) is different from every other recipe I have seen from Spanish culinary experts such as Penelope Casas and Janet Mendel in that it contains no onion. This omission makes the dish a lot less interesting to me as food, but it reveals something which sets Catalan cooking apart from the rest of Spain.
In `Delicioso', Ms. Casas identifies Catalonia as the land of the casseroles. On first blush, there is little evidence of this attribution in Mr. Andrews' book. `Casserole' doesn't even appear in his index. But then, we recall a paragraph early in the book where Andrews identifies the most important cooking utensils in Catalonia. After the ubiquitous paella pan, there is the `cassola' (in Catalan, or `cazuela' in Castilian), an earthenware dish with deeper, straighter sides than a paella and an inside glaze. I really regret that Mr. Andrews didn't find his way clear to give us a picture of this dish, as I visualize it as a sort of `Tarte Tatin' dish a bit over 12 inches in diameter and about two inches deep.
One of the more interesting aspects of Andrews' books is that he always illuminates interesting historical and geographical aspects of his subject. On the Riviera, we learned that for a large part of its history, the French Riviera was politically a part of Italy. Here, we learn that the Catalan influenced region, `paisos catalans', extends into southwestern France, Valencia, the Balearic Islands, Andorra, and even a corner of Italian Sardinia. The evidence of this influence is the range of the Catalan language (`Spanish' is actually Castilian, one of the four official languages of Spain, including Basque and Galician), which is not simply a Spanish dialect, but a language of its own, as similar to Italian and French as to Castilian. This is due to the fact that Catalonia was the center of Roman influence in their province, `Hispanolia', and Barcelona was the principle Roman seaport to this region, through which was introduced olive and grape cultivation techniques.
Andrews' primary premise in this book is that Catalan cuisine is at least as distinctive in European food as, for example the cuisine of Campagnia (Naples and Southern Italy). To this end, his organization is highly analytical rather than simply being a collection of representative recipes. The flagship of things distinct about Catalan cuisine may be the four classic sauces of the region, `allioli', `sofregit', `picada', and `samfaina'. While each has some similarities to sauces well known to French and Italian cuisines, the real importance lies in the differences. `Allioli' in Catalonia is made exclusively with garlic and olive oil plus salt (All Catalan food is heavily salted). Other minor ingredients such as vinegar and herbs are allowed (making it seem very much like vinaigrette). The similar Provencal sauce, `Aioli which includes eggs is dismissed as `fancy mayonnaise' which, by the way, Catalans claim was invented in Minorca and not the French city of Mayenne. `Sofregit' is similar to the Italian `soffritto' and the French `mirepoix'. `Picada' is very similar to the `pesto' of nearby Liguria in Italy. Samfaina is similar to ratatouille, cooked down to the consistency of a relish.
Next, practically a third of the book is taken up by `Part Three: The Raw Materials', in which Andrews discusses and presents recipes for the fifteen most important ingredients, which are eggplant, nuts, anchovies, rice, poultry, salt cod, mushrooms, wild game, snails, legumes, organ meats, olives and olive oil, eggs, seafood, and `the pig'. To the logical among us, this may seem a bit messy since one would think that anchovies and salt cod would fall under `seafood', and that organ meats would fall under `the pig', but it all works well enough, as the categories are a way of organizing recipes and not a guide to the Barcelona commodities market.
I really like the fact that aside from having an excellent bibliography, the book refers to several important books on related subject not only to support a point, but also to refer one to important recipes Andrews does not include himself in this book. His most important references are to Penelope Casas' `The Food and Wine of Spain' for recipes on sausage making. This is symptomatic, in that Parsons has no recipes for `basic' techniques such as pasta, pastry, bread, or charcuterie (sausages), in spite of the fact that both pasta and sausage and ham are important Catalan culinary products.
Andrews makes up for his unusual organization by providing an excellent Appendix of `Recipes according to Category' and other useful sources for Spanish tourism and shopping.
I think it's ironic that at the top of the cover is a blurb by the famous Barcelona chef, Ferran Adria praising the book, while there is not a single reference to Adria or El Bulli in this 1988 original book.
A superb culinary essay. Excellent for lovers of Spanish food and foodies in general.
Buy this book and eat your way through Catalonia.......2001-05-10
Catalan cuisine is ancient. It earliest roots go all the way back to the Romans who occupied northeastern Spain.
It uses many of the same ingredients as other Mediterranean cuisines -- tomatoes, eggplant, garlic, beans, pasta and all kinds of meat -- but it combines them in unexpected ways.
Who would expect salt cod with honey, for example? Catalan cuisine has it, and Colman Andrews presents its recipe here. And who would expect a restaurant which specializes in salt cod? Andrews tells us that Barcelona has one.
He says that one very unusual -- indeed unique -- feature of Catalan cuisine is its habit of mixing olive oil and lard together, in the same dish, as a cooking oil. Catalans also use butter as a cooking fat, making for rich, nourishing, tasty dishes.
Catalonia has both mountains and seashore. So one may find spiny lobster stew (Civet de Llogosta) on the one hand and Andorran-style trout (Truita de Riu Andorrana) on the other.
Turn any meal into a celebration of taste and delight!.......2000-05-04
In Catalan Cuisine, Colman Andrews draws upon the great cooking traditions of Spain's Catalonia region. This superb collection of regional dishes showcases the simple and vibrant flavors in hundreds of Catalonia's best and beloved recipes ranging from Valencian Paella with Shellfish; Eggplant Flan; and Sweet Red Peppers Stuffed with Duck, to Salt Cod with Garlic and Paprika; Pork-Stuffed Apples, and Cinnamon Ice Cream with Warm Strawberry Coulis. The recipes are "kitchen cook friendly" and will turn any family meal into a celebration of taste and delight.
For fans of Spanish cuisine........2000-02-04
This study of Catalan cuisine provides an in-depth and excellent approach to the foods and customs of the Spanish province. No color photos, but the book is packed with not only recipes, but observations of the culinary traditions which make Catalan cuisine unique. An outstanding reference.
AUTHENTIC CATALAN FOOD mmmmm.......1999-12-09
I am a Catalan person living abroad, and sometimes it is difficult to explain friends that Catalan food is something different to what everybody knows as Mediterranean food, since being totally Mediterranean, it is not Italian nor French. This books discovers the authentic taste of Catalan food, that, as the author says, HAS TO BE DISCOVERED. Try it and enjoy your meals. I can say that CATALAN FOOD IS ONE MILLION BETTER THAN ITALIAN AND FRENCH. It keeps simple and accentuated flavors with simple raw materials, but obtaining an PERFECT COMBINATION.
CONGRATULATIONS TO THE AUTHOR, and please continue plublishing thousands of more recipes of Catalan food.
Amazon.com
"First and foremost, everything I make has to taste absolutely delicious," says Claudia Fleming in her introduction to The Last Course: The Desserts of Gramercy Tavern. Words to live by, especially when you're the pastry chef at one of New York City's most popular restaurants. Fleming cleverly describes and explains her creations in intelligent introductions to every recipe. She easily justifies her unusual flavor combinations, such as Roasted Apricots with Chamomile and Lavender-Lemon Pound Cake, and carefully walks us through important steps like gently cooking the strawberries and rose wine for her Buttermilk Panna Cotta with Strawberry Rosé Gelée.
Recipes are divided by their star ingredient, and read like a farmers' market shopping list: apples, pears, and quinces; figs, melons, and grapes; herbs and flowers; cheese, milk, and cream. "Composed Desserts" make up the last chapter, and each is paired with a dessert wine. While every one of Fleming's recipes produces a delectable dessert on its own, the combinations she proposes in this chapter are truly memorable. A lighthearted composition like Waffles with Maple-Glazed Bananas and Maple Flan brings a favorite breakfast treat into the dining room for dessert. It's creamy and sweet, crispy and warm, cold and tangy--all at the same time. A number of Fleming's signature desserts are here, too: Coconut Tapioca with Coconut Sorbet, Passion Fruit-Pineapple Sorbet, Passion Fruit Caramel, and Cilantro Syrup (a Gramercy favorite). There are also plenty of recipes for the cookie jar, including the wonderfully soft and chewy Chocolate Brownie Cookies, elegant enough to serve with coffee for dessert. Treats like Milk Chocolate Malted Ice Cream, Mascarpone Cream Cannoli, and Lime-Gingersnap Parfait will have you singing Fleming's praises as loudly as her fans do at Gramercy Tavern. --Leora Y. Bloom
Book Description
Using fresh, seasonal ingredients captured at the peak of their flavor, Claudia Fleming creates highly satisfying desserts without pretention. She smartly matches contrasting textures, flavors, and temperatures to achieve a perfect end result–something brittle and crunchy next to something satiny and smooth, stretching the definition of sweet and savory while retaining an elemental simplicity.
The desserts in
The Last Course speak to everyone, as to the 175 easy-to-use recipes. The book is broken down seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. The final chapter is made up of composed deserts. Claudia gives suggestions on how to combine recipes from previous chapters to create the ultimate desserts of the restaurant.
Each chapter and each composed dessert is paired with a selection of wines recommended by Gramercy Tavern’s sommelier. Recipes include: Warm Raspberry Verbena Meringue Cake, Blueberry Graham Cracker Tarts, Apple Tarte Tatin, Buttermilk Panna Cotta with Sauternes Gelee, Warm Chocolate Ganache Cakes, and more.
Beautifully illustrated, with more than eighty-five full-color photos,
The Last Course is the last word on dessert.
Customer Reviews:
combinations inspirational.......2007-10-07
Recipes work - including the citrus tuiles. Loved the espresso/orange panna cotta. Also the pernod-orange sorbet. Helps to have some knowledge of baking/cooking. The suggestions at the end of recipes add another dimension - also a plus in this book. So far every combination has the "wow" factor - and the recipes are not very complicated. I rarely buy retail, but this is one cookbook that is worth every penny.
my most used tool.......2007-05-13
I am a professional Italian pastry chef; this book is the one I use the most at work. I take recipes here and there and figure out if there is a way to make them Italian. This book is very valuable to me because every recipe works perfectly. In a restaurant, we don't have time to re-make something that doesn't come out correctly. I never have to worry about the recipes being off or having to adjust anything to make them come out right. The greatest thing about the book is that she wrote it in the order of the seasons, which comes in very handy for me. She explains everything in such an eloquent yet simple manner... I highly recommend this book to anyone that likes to make their own desserts. I have read a ton of dessert cookbooks and this one has impressed me the most. The buttermilk panna cotta is fantastic, along with the goat cheese mascarpone cheesecake.
intense flavors, innovative desserts.......2006-12-04
LOVE this cookbook. Fleming is a genius at marrying flavor and form. I've made the Cherry Cheesecake Tart with a Red Wine Glaze several times, substituting strawberries for cherries and other variations, and I just love it. I made it for my Wine Club when we tried Syrahs and I used one for the glaze. A knock-out. Such an elegant dish -- one of so many that really wow. The tart's texture is just beautiful and it carries the flavor perfectly.
I'm dying to make the Tamarind-Glazed Mango Napoleons.
This is a really innovative and imaginative cookbook. Delicious, modern combinations and techniques. Highly recommended. GREAT gift, because the recipient will have to make you something delicious!
The Last Course: The Desserts of Gramercy Tavern.......2006-03-10
The publication is well designed and the recipes are easy to read and follow, however there aren't any dessrts that couldn't be found in any number of dessert books at a much cheaper price.
lost for words.......2005-03-24
The recipies are definitely worth the extra time and effort required for the preparation. I had made citrus tuiles and expresso-orange panna cotta for the last dinner party and the results were nothing less than INCREDIBLE!!!! If you want to impress, this book is undoubtedly the way to go. I usually try to be creative, but I have never before gotten sooo many complements. You will also thoroughly enjoy the gorgeous pictures and the presentation ideas.
Average customer rating:
- Last Minute Meals for People with Diabetes
|
Last Minute Meals for People with Diabetes
American Diabetes Association
Manufacturer: American Diabetes Association
ProductGroup: Book
Binding: Paperback
General
| Quick & Easy
| Cooking, Food & Wine
| Subjects
| Books
Diabetic & Sugar-Free
| Special Diet
| Cooking, Food & Wine
| Subjects
| Books
Healthy
| Special Diet
| Cooking, Food & Wine
| Subjects
| Books
Natural Foods
| Cooking, Food & Wine
| Subjects
| Books
General
| Diets
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
| Books
Diabetes
| Special Conditions
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
| Books
General
| Diabetes
| Disorders & Diseases
| Health, Mind & Body
| Subjects
| Books
American Diabetes Association
| Nutrition
| Health, Mind & Body
| Subjects
| Books
General
| Health, Mind & Body
| Subjects
| Books
Similar Items:
-
Diabetes Meals on the Run : Fast, Healthy Menus Using Convenience Foods
-
Quick & Easy Diabetic Recipes for One
-
Brand-Name Diabetic Meals in Minutes : Quick & Healthy Recipes to Make Your Meals Tastier & Your Life Easier
-
Betty Crocker's Diabetes Cookbook: Everyday Meals, Easy as 1-2-3
-
One Pot Meals For People With Diabetes
Accessories:
-
Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 1580400825 |
Book Description
Finally--healthy recipes that take a minimum of effort and ingredients and make flavorful, delicious meals! Last Minute Meals for People with Diabetes has the kind of quality, healthy recipes that you have come to expect from the American Diabetes Association, and best of all, they are ready in minutes. Including recipes for "Stressless Starters and Snacks," "No-Chop Salads," "Dump-and-Do Dinners," "Easy Sweets," and much more.
Customer Reviews:
Last Minute Meals for People with Diabetes.......2002-05-29
This is for people on the go. If you're absolutely exhausted at the end of a busy day and literally "braindead"...then this book is for you! It's mainstream cooking at its best...using 6 ingredients or less per recipe. Whether you are diagnosed with diabetes, or just want to eat better by taking control of your carbohydrates and your health...and ALWAYS in a hurry, then you'll love this book. My goal was to develop recipes that would not tax the brain or require a lot of energy to prepare, but still provide great tasting meals. So I intentionally created and tested every recipe when I was tired...yes, really tired to be sure that they WERE really simple, really fast, really economical, and really easy to clean up! You CAN have normal food and still be in control of your health. Since these meals are for everyone, you'll be eating the same food as your family and friends. You won't feel singled out, you'll just feel extremely satisfied!! Try my Double Berry Pie...cook the filling a few minutes in a skillet and slide a "flat baked" prepared pie crust on top...a 15-minute,quick-fix skillet fruit pie...and the ingredients can always be kept on hand! So now you can enjoy eating...all over again! Have fun with it, I do!
Book Description
In a state where weather, geography, and even the palate of the population can pose a serious challenge in the kitchen, Alaska's best chefs keep a big bottle of creativity within arm's reach. Combine this creative juice with the state's wondrous natural bounty and the result is the new Alaskan cuisine--a sophisticated, regional food of the North. With an emphasis on fresh ingredients and culinary style, this is the first cookbook to gather recipes from Alaska's best chefs in one exciting cookbook. From the fat diver scallops of Kodiak Island to the prized salmon from the Copper River, here are 120 recipes that will conjure up the wonder of the Alaskan experience for home cooks everywhere.
Customer Reviews:
Fabulous recipes.......2006-02-02
I bought this cookbook while I was in Ketchikan. It has fabulous recipes that showcase the freshness of AK wildlife, seafood and berries. Wonderful!!!
Great, Humorous Helpful Cook Book.......2003-07-18
Severson & Denkler have done a great job offering delicious, do-able, interesting recipes and delivering them in an entertaining style. One doesn't have to be in Alaska to appreciate or use these recipes.
Book Description
Tempting, original and versatile, the 15 new cake decoration projects here are a slice of the very best in sugarcraft from three of the profession's top designers. Each of the stunning designs can be adapted for a whole variety of celebrations, from birthdays to weddings to anniversaries, and comes complete with step-by-step photography making it simple for even the novice sugarcrafter to create the perfect cake.
Customer Reviews:
Worth going back to again and again.......2007-07-21
After checking many books on the subject from the library I knew this was the one I wanted in my home collection. The ideas go from easy to complex but the instructions are so good even a beginner can see themselves creating the most amazing creations. It give great step by step instructions and also alternatives. It's a wonderful base to build your skills.
Average customer rating:
- Lefse Lovers Are In For A Treat!
- Little lefse book goes a long way...
|
The Last Word on Lefse
Gary Legwold
Manufacturer: Adventure Publications
ProductGroup: Book
Binding: Paperback
General
| Cooking, Food & Wine
| Subjects
| Books
Reference
| Cooking, Food & Wine
| Subjects
| Books
Scandinavian
| European
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
Midwest
| U.S. Regional
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| 4-for-3 Books Store
| Stores
| Books
Reference
| Cooking, Food & Wine
| 4-for-3 Books Store
| Stores
| Books
European
| Regional & International
| Cooking, Food & Wine
| 4-for-3 Books Store
| Stores
| Books
U.S. Regional
| Regional & International
| Cooking, Food & Wine
| 4-for-3 Books Store
| Stores
| Books
| Amish & Mennonite
| General
| South
| Southwest
All 4-for-3 Deals
| 4-for-3 Books Store
| Stores
| Books
Similar Items:
-
OooLaLa! Lefse
ASIN: 0934860785 |
Customer Reviews:
Lefse Lovers Are In For A Treat!.......2002-09-05
I picked up this book at my Grandparent's home recently and fell in love with it! Rolled lefse with butter and sugar is a treat that brings on nostalgic memories of childhood - yet while I loved the food, I had no idea how to make it or how it came into being. "The Last Word on Lefse" compiles everything from the history of this Scandinavian food, to funny antedotes from Norweigan-Americans who excel at making the stuff, to corny jokes and songs and, of course, a number of recipies that I am looking forward to trying. I have yet to boil and rice the potatoes for my first batch of lefse, but after reading this book, I can't wait to get cooking and recapture some of my Nordic heritage.
Little lefse book goes a long way..........2000-11-28
The Last Word on Lefse is a delightful book that captures an abiding and lasting love of lefse. The book is written with the same casual, familial voice that the people of the Midwest themselves reflect, and the memories and thoughts of several esteemed Iowa and Minnesota lefse-makers are respectfully, if bemusedly, chronicled. I enjoyed the subdued charm and humor of the book, and I was tickled by the lyrics to songs that I had heard as a child at the Nordic Fest in Decorah. The half-dozen or so recipes for lefse were also a welcome addition to this basically pleasing book.
Books:
- The Mayan Oracle: Return Path to the Stars (Book, 44 Cards, 20 Mayan Star Glyphs, 13 Numbers,and 11 Lenses of Mystery)
- The Message: The Bible in Contemporary Language, Numbered Edition, Brown Alligator and Tan, Bonded Leather
- The Other End of the Leash
- The Pirates! In an Adventure with Scientists: A Novel
- The Post-Birthday World
- The Secret
- The Shawshank Redemption: The Shooting Script (Newmarket Shooting Script Series)
- The Snow Queen
- The Terror: A Novel
- The Turn of the Screw (Dover Thrift Editions)
Books Index
Books Home
Recommended Books
- Juneteenth: A Novel
- Exile
- A Theory of Good City Form
- Architecture as Signs and Systems: For a Mannerist Time
- Complete Earth
- Financial Management: Theory and Practice with Thomson ONE
- Chasing the Dime
- Lofts 2: Good Ideas
- America's Painted Ladies: The Ultimate Celebration of Our Victorians
- Purgatory Ridge
