Customer Reviews:
Have the first addition - very well used........2007-03-15
This book is the most comprehensive yet easy to follow program on the subject of inner cleansing. I like that he's not preaching or self serving, but very clear and to the point about cleaning out the "toxic sludge," that we all have, as result of eating bad food. And, it doesn't require any fancy or obscure potions or pills -- just good, wholesome foods like fresh fruit/vegetable juices. Its in this book that I learn about the healing power of fresh (raw) garlic and the importance of including it into your daily cleasing. A must have for all.
Become pain free.......2003-12-02
If you follow the instructions in this booklet you have a very excellent chance of cleansing your body and becoming pain free. It worked for me. But you have to be willing to follow through. It leads you to a healthy way of eating and juicing and better health....plus weight loss. It is fabulous. I have bought 5 to give away as Christmas gifts.
A practical book indeed.......2001-12-19
This book is written in a very user-friendly style. What's best is that health tips are easy to put into practice.
Don't miss this appealing yet practical book.
Interesting and easy to understand and follow.......2001-12-15
Carlson Wade is a medical nutrition reporter who has completed 26 books on natural healing. In his book, Inner Cleansing, you will learn about the why and how of cleaning out the "sludge" that accumulates in our bodies. How does it get there? We live in a toxic world. Between air pollution, additives to our water supply, additives to our foods, dyes, colorings, preparation methods, stress, etc. the modern person has no choice but to ingest, breathe or come into contact with various toxins and other problematic items. These in turn cause premature aging, aches and pains, fatigue, heart problems, high blood pressure and a variety of other symptoms.
The book offers techniques to cleanse yourself of these toxins. The techniques are simple and the things you need are readily available. Unlike other programs for detoxification, this one does not require months to complete. After only a couple of days you should feel the difference. If you are having a nagging problem or just not feeling like yourself these days, this book may have the answers for you. If it doesn't work for you then you have lost nothing, if it does work then you have regained a better life. I will say that I often feel better after a regular cleansing program and am much more active than most of my friends my age.
Miraculous!.......2001-04-25
After trying out some of the recommendations from Mr. Wade's book, I must say that I feel great! After two days of eating raw fruits/veggies my energy level and mood increased significantly! The book is easy to understand and contains recipes with ingredients readily found in the supermarket or health food store. Make sure that you are around a bathroom though once you start the program...................
Book Description
700 recipes, each uses only 4 ingredients. This is a kitchen rescue system for busy people who want home cooked meals in minutes. Everyday ingredients combine to make delicious meals in minutes. Included are over 200 light recipes, making this book an excellent weight management guide. Recipes include Poor Man Steak, Fruit Cocktail Salad, Sweet Potato Salad, Baked Orange Roughy, Cocktail Sausage Balls, Tortilla Roll-ups, Sugared Angel Food Cake, Quick Cookies, Pecan Pies.
Customer Reviews:
My favorite cookbook!.......2005-01-19
I own many cookbooks and this is the one I always use. The recipes are simple, quick and incredibly tasty. It has a great variety of items and I haven't found a recipe yet that I didn't like.
Best Cookbook in the House!.......2004-03-14
I originally bought this cookbook for my young teen daughter. She is required to cook one dinner each week, and I thought this would be simple and straightforward enough. Then I started using it, and it has become the only cookbook I ever seem to use these days. No exotic or expensive ingredients, easy directions for each recipe, and the food actually tastes good! My other cookbooks are all lined up on the bookshelf in the living room, but this one lives on top of the microwave in the kitchen...so, that's a good recommendation!
Good book, too bad you can't put your hands on it.......2002-12-10
This is an excellent cookbook, especially for newer cooks who don't have exotic ingredients on hand. However, after receiving this book for a wedding present in May, I decided to order 3 copies for family as Christmas presents. I ordered in early October, but will not likely have this book until after the holidays. So, save your breath and buy this elsewhere. What good is a great book if you can't really get it.
Excellent for College Students!.......2002-09-24
I bought this cookbook for my daughter who was going away to college and would be away from home for the first time. I thought it would be quick, easy and inexpensive for her to cook from. I was right! What I didn't expect was how much I would ultimately use it myself after she came back home again. It is filled with tasty recipes that go together quickly on my busiest of days.
not for me.......2002-08-17
I really like to cook and got this thinking it might have some shortcut meals for busier days. But they were just too lightweight and too many packaged ingredients for me. If you have to cook against your will, then go for it.
Amazon.com
At Le Bernardin, seafood is always the star. From the day this posh restaurant opened in New York City, it was recognized for revolutionizing the way fish was prepared. Chef-owner Gilbert Le Coze and his sister, Maguy, quickly gained an exalted four-star rating for their original, impeccable, exquisite food, which you can now reproduce at home using their recipes.
Le Coze avoided using classic sauces because, lacking professional training, he did not know how to make them. Instead, he created Carpaccio of Tuna, a kind of paper-thin sashimi on a plate, Baked Sea Urchins, and Roast Monkfish on a Bed of Sautéed Savory Cabbage with Bacon, a dish that is both rustic and rich. When Gilbert died in 1994, at just 48, his chef de cuisine, Eric Ripert, stepped in and has continued to dazzle with his own fish dishes. Ripert, who had a classical chef's training, is especially innovative in his Poached Lobster in Lemongrass-Ginger Bouillon. If following three pages of meticulously clear instructions for handling the lobsters, puréeing their coral, and much more is not for you, try the salmon fillets served in a magically cream-free but creamy lemon sauce, the Roast Cod Niçoise flavored with basil, capers, and black olives, or the saffron-and-orange-perfumed Fish Soup.
Le Bernardin's desserts are famous, too. A reasonably competent cook can create ecstasy with the Bitter Chocolate Soufflé Cake, lavish with dark chocolate, butter, eggs, and just one tablespoon of flour.
If you read mostly cookbooks, the spirited dialogue between Ripert and Maguy, their anecdotes of culinary adventures, and characteristically Gallic commentary may divert you. Typically, Maguy says, "My favorite way to eat calamari is with a nice green salad. How American!" Seems the French only ate a lettuce salad with meats until nouvelle cuisine came along in the 1970s, and Maguy still considers it an aberration with seafood. Just as her taste has changed, this book may open you to new experiences with seafood. --Dana Jacobi
Book Description
Le Bernardin, New York's only four-star seafood restaurant, is renowned not only for its impeccable cuisine but also for its understated elegance. Now the Le Bernardin experience is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert.
The food served in Le Bernardin's beautiful dining room is as subtle and refined as any in the world, and because fish and shellfish are often best turned out quickly and simply, the recipes in this book can be reproduced by any home cook.
Maguy Le Coze traces the origins of Le Bernardin's "simplicity" to her late brother, Gilbert, the restaurant's legendary cofounder and first chef: "Gilbert was not a classically trained chef," she says. "He had never been to culinary school. When he cooked, he made things he liked, and things he knew. He focused on the quality and freshness of the fish. He made nages and vinaigrettes because he'd never made a hollandaise or a béarnaise. He focused on flavors that were delicate, subtle, herb-infused."
Today, Chef Eric Ripert carries on that tradition with dishes such as Poached Halibut on Marinated Vegetables, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and Grilled Salmon with Mushroom Vinaigrette. And, of course, there are the desserts for which Le Bernardin is also so well known--from Chocolate Millefeuille to Honeyed Pear and Almond Cream Tarts.
Essential to the experience of dining at Le Bernardin and to the Le Bernardin Cookbook are the dynamic and charming personalities of Maguy Le Coze and Eric Ripert, whose lively dialogue and colorful anecdotes shine from these pages as brightly as the recipes themselves.
Customer Reviews:
Four star lengthy recipes.......2007-02-15
If you have a large kitchen staff in your home, or 2-3 days to prepare a meal this is the book for you. The recipes are impractical for anyone at home and I don't understand why they would make a cookbook with such lengthy and involved directions and call it four star "simplicity"
Le Bernardin Cookbook.......2005-08-21
A lovely book from one of our favorite New York restaurants. The recipes are flavorful and delicious.
One of the Best Seafood Restaurant Books.......2005-05-25
`Le Bernardin Cookbook' by highly regarded seafood chef Eric Ripert and restaurateur Maguy Le Coze (cofounder of the restaurant with her brother Gilbert) is the first case where I wished I could give a half a star. In many ways, it is a classic restaurant cookbook which is better than average in many ways, but I usually need a little more than `better than average' to give five stars. In comparison to Rob Feenie's `Lumiere' cookbook I reviewed yesterday, `Le Bernardin' exceeds expectations in the following ways:
It is almost entirely a cookbook for all sorts of fish, based primarily on classic French recipes. This means that if you had a shelf of 100 famous restaurant cookbooks and wanted a recipe for fish, you could immediately go to either this book or Bob Kinkead's recent restaurant book, depending on whether you wanted something from Brittany or Baltimore. Oddly, this book also shares with the Kinkead book the fact that at least one recipe author (Bob Kinkead and Gilbert Le Coze) for each book was entirely self-taught.
The story behind this book is about as endearing and as interesting as they come. `Le Bernardin' was originally opened in Paris by brother and sister Le Coze in 1972, after the siblings spend their early life together helping their parents run a struggling little restaurant on the coast of Brittany. After an initial splash and failure based on no experience, they ultimately succeeded in Paris. They followed this with opening the Manhattan restaurant in 1986, just as culinary consciousness in New York made it worth their while to open a restaurant which specialized in fish. All of this would be very ordinary if it were not for the incredible affection brother and sister had for one another, ended with the death of Gilbert at the age of forty-eight in 1994, just a year or two after hiring classically trained Eric Rippert as executive chef at the Manhattan restaurant.
The recipes, many the creation of unschooled Gilbert, tend to be much more original than what you may find in the standard fish cookbooks by Mark Bittman, James Beard, and Alan Davidson. None of the classic bistro recipes for mussels (which you will find in Tony Bourdain's `Les Halles' book) are here. While some tend to the involved, fish recipes tend to be involved primarily in the preparation of stocks, nages, butter sauces and court bouillons. If you get the techniques for doing these things well, many of the recipes devolve into very simple preparations, befitting the generally fast cooking times for fish.
Each recipe has a separate headnote from each author, and the counterpoint between them is almost worth the price of the book in itself. It is not uncommon for Madame Le Coze to really hate a recipe that Monsieur Rippert has just praised up and down the avenue. She usually comes around in the end, but the honesty is so unexpected that you start looking forward to contretemps in the next recipe dialogue.
The recipes are organized in a very satisfactory way for a restaurant book on fish. The first chapter is an especially good collection of recipes for the basics. These are for the stocks, nages, butter sauces and court bouillons cited above. This is one of the few cookbooks I can thing of which includes a shrimp, lobster, and clam stock recipe. And, near and dear to my heart is the fact that the chicken stock recipe cooks for only three hours! The following eight chapters on fish dishes is just a little mixed, in that two chapters represent courses, `Salads' and `Appetizers' while six chapters represent the techniques `Raw Fish', `Poached and Steamed Fish', `Sautéed Fish', `Roasted Fish', `Grilled Fish', and `Shellfish'. The penultimate chapter on `Big Parties' gives seven over the top recipes for entertaining, most giving eight servings rather than the usual four to six servings. The last chapter on desserts seems relatively long, giving 31 recipes, including three for basics such as pastry cream, hazelnut-almond cream, ganache, and sweet pastry dough. With all the pastry books available, you will not be buying this book for the desserts, but it does add to the book's value. As usual, some of the dessert recipes are quite involved.
There are no chapters or separate recipes for vegetables, as all the vegetable side dishes are included in the recipe for the seafood. This means many of the fish recipes may not be as complicated as they seem from their length if you removed the vegetable garnish, but that would take away the cachet of serving a dish as done at the great and famous Le Bernardin!
Ultimately, this book deserves more than four stars because it is a restaurant cookbook that is more valuable than a source of instructive recipes to read. It has lots of great fish recipes that can be made by an amateur at home, as long as you have access to high quality ingredients. My only disappointment in reading the book is the feeling that there is simply no way I would be able to get the kind of fresh fish used by Le Bernardin unless I opened a restaurant in an Atlantic seaport.
The mantra for this book that should be intoned as you look for a recipe is to respect the differences between the fishes. Things that work for skate will not work for tuna and vice versa. Respect the fish and you will be rewarded.
Great food, surprisingly achievable.......2003-09-11
Unlike some other reviewers, I've always found Le Bernardin and its staff to be very warm and accommodating. That feeling comes through in the text and personal reminiscences included in this book.
The big surprise for me was how very well written the recipes are. Although there is plenty here for the over-achieving home chef, well over half of the recipes can accommodate a harried schedule and/or moderate talents in the kitchen. If you scan through the book and follow Le Bernardin's three-course format, you can put together an unbelievably elegant dinner in a reasonable amount of time.
Four-Star Simplicity with Seafood.......2002-12-05
I'm really into seafood, and this is the cookbook for that genre.
The sophistication of taste and presentation is the ultimate maxization of the fresh seafood.
One is impressed instantly upon perviewing the recipes and trying them of the intense experience this chef has had with the ingredients and prep techniques.
Four-star chefbooks are typically intimidating due to all the ingredients and steps, but here it's minimal, yet turns out utmost in culinary heights.
Try these, they'll be knockout dishes! Pan-Roasted Grouper with Wild Mushrooms and Artichokes (served with unbelievable pork jus); Roast Monkfish on Savoy Cabbage and Bacon-Butter Sauce; Black Bass in Cabbage Packages with Purple Mustard Sauce; Yellowtail Snapper with Garden Vegetables.
Accompaniments are worth paper as well, with monster dinner dessert of "Earl Grey Tea and Mint Soup with Assorted Fruit;Gruyere and Potato Cakes.
Tough one to match in my extensive collection!
Book Description
Emily Cale and Linda Coffee, co-authors and publishers of the original Four Ingredient Cookbook series, have combined their skills to bring over 700 quick, simple 4-ingredient recipes to help busy people conserve time, energy and enjoy cooking. This revised edition contains all the recipes from The Four Ingredient Cookbook, More of the Four Ingredient Cookbook, and Low Fat & Light Four Ingredient Cookbook—it's three cookbooks in one! Using only four ingredients, you'll create delicious dishes like:
- Roasted New Potatoes
- Rolled Chicken and Asparagus
- Lemon Angel Food Cake
- Cucumber Salad
- And many more!
With over one million sold, this essential cookbook belongs in every kitchen!
Customer Reviews:
This book is the greatest!.......2005-01-26
This book is the best! My mom got this book for me when it first came out and I lost it at college. I can not belive that I found it again. I have looked everywhere for a book like this. If every one ordered this book no one would not know how to cook. My dad is a Cheif and he likes to make receips from this book too.
This book is truly a gift to share with others. Just like my new beverage of choice that replaced my morning brew. Its called s oyfee and taste so wonderful with no caffeine or acids. Organic and made from soya! Bye bye acid stomach and hello healthy tummy! Google it under "acid free coffee". Great pleasure while reading. Thanks.
YUCK!!!! Just a BAD book!.......2004-08-08
After trying 2 recipes, I thought that I was a pretty bad cook. So, I asked my friend, a very good cook, to try a couple more recipes. She had the same results. Disgusting!! These recipes must not have been kitchen tested. Mine as well just boil some chicken and dump a can of cream of mushroom soup on top. The results would be better. Stay away!
I hate to cook...I love this book!.......2003-08-07
I would rather clean the bathrooms than cook. However, after 20 years of marriage and two teenagers in the house, I've found that I do occasionally have to cook a meal. Thankyou ,God, for this book. I have so impressed everybody with my new gourmet dishes. Great recipes like Tex-Mex Chops, Tangy Spinach Salad,and Mississippi Mud Pie. No lie sweetie pie, it's all with 4 INGREDIENTS OR LESS. Trust me, NO-ONE WILL EVER KNOW! Anybody with the smallest amount of talent for cooking will think this book is a joke...but I know there's alot of people out there like me that will put this cookbook before all others. Do you skip any recipe that requires mincing garlic, grating orange rind, involving capers, or blanching?? Me too. Buy this book. Impress everybody. Take the Chocolate Truffles or Carmalitas into work. Enjoy your new reputation as a great cook.
Book Description
From the bestselling authors of The Four Ingredient Cookbook comes this special collection for those on a diabetic diet. With over 300 hearty recipes requiring four ingredients or less and complete nutritional data for each meal, it's the only cookbook the busy, diabetic cook will need. Learn to make:
-Savory Baked Lemon-Chicken
-Orange Roughy with Red Peppers
-Swiss Steak
-Herbed Pasta
-Chocolate Fudge Pudding Cake
-Stuffed Baked Potatoes
-And more!
With delectable appetizers, salads, vegetables, main dishes, desserts, and more, the whole family will love eating great diabetic cuisine!
Customer Reviews:
Four ingredients = 200+ recipes!.......2000-05-15
Easy and quick recipes for newly diagnosed diabetics or anyone wishing to monitor their carbohydrate and fat intake. Useful food exchange and serving size information for each item.
Average customer rating:
- Best Cookbook for Busy (cheap) people!
- Worlds greatest cookbook!
|
Best Ever Three & Four Ingredient Cookbook
Manufacturer: Hermes House
ProductGroup: Book
Binding: Paperback
ASIN: 0681186631 |
Product Description
The book contains over 400 fuss-free and fast recipes for breakfasts and brunches, appetizers, lunches, family meals and dinners, elegant entertaining, and desserts -- all using only four ingredients or less. Fully illustrated with color photographs.
Customer Reviews:
Best Cookbook for Busy (cheap) people!.......2007-09-15
I bought this on a whim, mostly for the pictures and it has been a dream to cook from. Its perfect for entertaining - the recipes Ive tried so far have been very well appreciated. And there are only 3 ingredients needed! As a college student on a budget, I love the chance to make good food with little prep and not too much money invested. I wish theyd make many more!!! Also cookbooks with pictures of every recipe is my favorite!
Worlds greatest cookbook!.......2007-03-09
I LOVE this cookbook! It has pictures for EVERY recipe. I've bought about 5 of these and given them as gifts. People who don't use or like cookbooks love this one. It's great for people that don't love cooking, too!
Product Description
This fabulous collection of over 200 recipes is the ultimate cookbook for anyone loves simple, easy-to-prepare food.
Customer Reviews:
Simple, fast and delicious! Highly recommended!.......2006-07-24
I discovered this gem of a book at the library and am now looking for a copy to add to my own collection of cookbooks. I don't like recipes that involve a ton of ingredients and steps that end up taking forever so this was perfect! Dozens of four ingredient recipes, pictures on every page so you can see what you're making at a glance, and tasty. It's a refreshing change from some books that call for a can of this and a can of that. This allows you to make homemade meals with fresh ingredients and little fuss. The only con was that no substitutions were given for some uncommon ingredients in a couple of recipes. This would make a great gift!
Must have if you love to cook.......2005-04-24
I have made about 1/3 of the recipes in this book, and they have all been fantastic. Many of them are surprisingly simple to prepare. I give it four stars instead of five because some recepies are missing essential bits of explanation and several require kitchen implements that only the most well stocked kitchen would have.
Product Description
3 cookbooks in box
Average customer rating:
- Not Haute Cuisine, But Simple Fare That Kids Can Help Make
- Thoroughly enjoyed this useful, easy kitchen helper
|
Four Ingredient Cookbook
Linda Coffee , and
Emily Cale
Manufacturer: Coffee and Cale
ProductGroup: Book
Binding: Hardcover
 General
| Quick & Easy
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 0962855081 |
Book Description
Our best selling cookbook! Contains over 200 four ingredient recipes. A great tool for busy families, students,campers...just about everybody. Appetizers, vegetables, main dishes and desserts.
Customer Reviews:
Not Haute Cuisine, But Simple Fare That Kids Can Help Make.......2005-11-08
One of our favorites is "potato chip fried chicken".
Thoroughly enjoyed this useful, easy kitchen helper.......1997-12-31
The Four Ingredient Cookbook, Coffee & Cale, eds. Here's a helpful kitchen guidebook for fast, easy, nearly foolproof dishes -- and the range is excellent, from beer-batter bread to flourless fruitcake. Simple, quality ingredients plus imaginative combinations provide alternatives to fast food that are as quick, and less expensive to prepare. Plus, if a special diet consideration is important, readers can readily substitute low-fat or low-sodium versions of ingredients right off the shelf. I would recommend this book -- and its sequels -- for anyone who wants to improve the speed, ease and variety of make-at-home dishes in his or her repertoire. I think students, brides, newly single folks or recently empty-nesters would find it a welcome gift, both practical and fun. Handy features include a lay-flat spiral binding and heavy pages, which allow a cook to stand the book vertically during use in a small kitchen. Its format is clear and its typeface very readable; the one change I would make is a larger size of text.
Books:
- Jerry Baker's Old-Time Gardening Wisdom: Lessons Learned from Grandma Putt's Kitchen Cupboard, Medicine Cabinet, and Garden Shed! (Jerry Baker's Good Gardening series)
- Lessons From the Dying
- Let's Cook It Right
- Listening to Prozac: The Landmark Book About Antidepressants and the Remaking of the Self, Revised Edition
- Living Downstream: A Scientist's Personal Investigation of Cancer and the Environment
- Low Cholesterol Cook Book
- Make-Up : Fresh Ideas for Fantastic Looks
- Managing Health Services Organizations and Systems
- My Own Country: A Doctor's Story
- Nadine Gordimer (Cambridge Studies in African and Caribbean Literature)
Books Index
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Carlson Wade's New Fact/Book on Bee Pollen and Your Health
